Antipasto Bowls with Roasted Chickpeas Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 servings


1/2 cup Skinnygirl™ Italian Dressing, divided
1 can chickpeas, drained and patted dry
1 can quartered artichoke hearts, drained
2 cups spring mix
2 cups cooked quinoa
1 cup chopped roasted red peppers
1 cup pitted kalamata olives
1 cup chopped cucumber
4 ounces vegan or regular feta, cut into cubes


  1. Preheat oven to 425°F.
  2. Toss chickpeas with 2 tablespoons Skinnygirl Dressing.
  3. Arrange on parchment lined baking sheet.
  4. Bake 15 to 20 minutes, stirring once, until lightly browned and crisp
  5. Arrange all ingredients in bowls and drizzle with remaining Dressing. Garnish with fresh oregano.