Pantry Antipasti

Are you desperate to make a quick side dish for dinner, but 1) don’t have a clue if you have anything to make since you haven’t been grocery shopping in eeeek weeks and 2) look in your empty pantry and refrigerator to see only a jar of olives and a block of cheese?  Well if you’re like me you’ll have stocked some other can goods that can be quickly put together to make a tasty, healthy antipasti salad.  I throw together this salad using the following ingredients, in about ten minutes. Below are the rough measurements, but unlike baking feel free to make this to suit your family’s taste and more importantly use what you have.

1/2 Cup Artichoke
1/2 Cup Chickpeas
1/4 Cup Olive Oil
2 Tbsp Vinegar
2 Tbsp olives
1/4 Cup Green olive
1/4 Cup Cherry peppers
2 Tbsp Red onion
1 garlic glove
1 Carrot
1/4 Cup Asiago Cheese

Put artichokes and chickpeas in a large bowl, add vinegar and oil.  Note if you don’t have vinegar you can either use some of the olive brine or lemon juice.  Put onion and garlic in a chopper, chop until fine dice.  Add green olives and cherry peppers in the chopper, chop slowly until diced.   Grate carrot and dice cheese. Add all the ingredients to the bowl.  Mix and season to taste.

If you don’t have one of the ingredients it won’t be an issue.  Other ingredients I would have used if i had them on hand would be celery diced, parsley, roasted red pepper, and marinated mushrooms.  Use your imagination  and serve this plain or over rice or pasta.  You can serve room temperature, but keep left overs refrigerated.

Happy Cooking!

❤ Always,


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