Antipasto chickpea salad is a delightful dish that combines the bold flavors of Mediterranean ingredients with the hearty texture of chickpeas. This salad is not only colorful and appealing but also packed with nutrients. It’s excellent for lunch, a light dinner, or as a side dish for gatherings. The mix of veggies, olives, and cheese makes it satisfying and tasty, perfect for any occasion.
Why Make This Recipe
This recipe is a great choice for several reasons. First, it’s quick and easy to prepare, making it perfect for busy weeknights. Second, it incorporates a variety of flavors and textures that are sure to please anyone’s palate. Plus, it’s vegetarian and can be adapted for vegan diets by omitting the cheese. Whether you’re a salad lover or just looking for a healthy meal option, this antipasto chickpea salad is a wonderful way to enjoy a nutritious dish.
How to Make Antipasto Chickpea Salad
Ingredients:
- 5 tbsp oil reserved from sun-dried tomatoes jar (or extra virgin olive oil)
- 2 1/2 tbsp sherry vinegar
- 1 medium garlic clove, minced
- 1/4 tsp ground coriander
- 1/4 tsp cooking salt/kosher salt
- 1/4 tsp black pepper
- 2 x 400g/14 oz cans chickpeas, drained
- 3 packed cups baby rocket/arugula leaves, roughly torn
- 350g/12 oz jar roasted red pepper strips, drained and roughly chopped
- 200g/7 oz jar marinated artichoke hearts, drained and chopped
- 1/2 cup sliced black kalamata olives
- 3/4 cup sun-dried tomato strips in oil, chopped (reserve oil for dressing)
- 250g/8 oz cherry tomatoes, halved
- 1/3 cup coriander/cilantro leaves, roughly chopped
- 200g/7 oz Danish feta (or Greek), crumbled
Directions:
- Dressing: In a jar, shake together the oil, sherry vinegar, minced garlic, ground coriander, salt, and pepper.
- Toss: Save a bit of coriander and feta for garnish. In a large mixing bowl, combine all the salad ingredients. Pour the dressing over the salad and toss gently to mix. It’s okay if the feta gets a bit smeary; it adds flavor!
- Serve: Transfer the salad to a serving dish and garnish with the reserved coriander and feta. Enjoy!
How to Serve Antipasto Chickpea Salad
This salad can be served chilled or at room temperature. It makes a great main dish or a yummy side. Pair it with crusty bread, grilled meats, or it can stand alone as a hearty vegetarian option.
How to Store Antipasto Chickpea Salad
Store any leftovers in an airtight container in the fridge. The salad is best eaten within 2-3 days. If you want to keep the salad fresh, store the dressing separately until ready to serve.
Tips to Make Antipasto Chickpea Salad
- Chickpeas: If using dried chickpeas, soak and cook them beforehand for a fresher taste.
- Cheese: Feta is traditional, but you can use any cheese you prefer, like mozzarella or goat cheese, for different flavors.
- Veggies: Feel free to customize with your favorite vegetables. You can add cucumbers, artichokes, or even avocados for extra creaminess.
Variations
- Vegan Option: Omit the cheese for a delicious vegan salad.
- Grain Addition: Mix in some cooked quinoa or farro for a more filling option.
- Spicy Kick: Include sliced jalapeños or a dash of red pepper flakes for a bit of heat.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just keep the dressing separate until you’re ready to serve.
2. What can I substitute for chickpeas?
You can use white beans or kidney beans as good substitutes for chickpeas.
3. Is it gluten-free?
Yes, this salad is gluten-free as long as you check that the vinegar and any canned ingredients do not contain gluten.
Enjoy your antipasto chickpea salad as a healthy and delicious meal option!
Antipasto Chickpea Salad
Ingredients
Dressing
- 5 tbsp oil reserved from sun-dried tomatoes jar (or extra virgin olive oil)
- 2.5 tbsp sherry vinegar
- 1 medium garlic clove, minced
- ¼ tsp ground coriander
- ¼ tsp cooking salt/kosher salt
- ¼ tsp black pepper
Salad Ingredients
- 2 x 400g/14 oz cans chickpeas, drained
- 3 cups baby rocket/arugula leaves, roughly torn
- 350 g/12 oz jar roasted red pepper strips, drained and roughly chopped
- 200 g/7 oz jar marinated artichoke hearts, drained and chopped
- ½ cup sliced black kalamata olives
- ¾ cup sun-dried tomato strips in oil, chopped (reserve oil for dressing)
- 250 g/8 oz cherry tomatoes, halved
- ⅓ cup coriander/cilantro leaves, roughly chopped
- 200 g/7 oz Danish feta (or Greek), crumbled Reserve some for garnishing
Instructions
Preparation
- In a jar, shake together the oil, sherry vinegar, minced garlic, ground coriander, salt, and pepper to make the dressing.
- In a large mixing bowl, combine all the salad ingredients (chickpeas, rocket, peppers, artichokes, olives, sun-dried tomatoes, cherry tomatoes, cilantro, and feta).
- Pour the dressing over the salad and toss gently to mix, allowing the feta to blend for additional flavor.
Serving
- Transfer the salad to a serving dish and garnish with the reserved cilantro and feta. Serve chilled or at room temperature.
