This antipasto chickpea salad packs everything you love on an antipasto platter into one bowl, with satisfying chickpeas, artichokes, roasted peppers, olives, and feta.
A sherry vinegar dressing made with the oil from the sun dried tomato jar ties it all together. It needs no cooking, keeps well in the fridge, and works as a light dinner, a lunch box meal, or a big bowl for a crowd.
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Why This Antipasto Chickpea Salad Recipe Works
Chickpeas make the salad filling, so it works as a main dish and not only a side. They soak up the dressing while keeping a pleasant bite.
The jarred ingredients do most of the work. Roasted peppers, marinated artichokes, olives, and sun dried tomatoes already have deep, tangy flavor, so you only need to drain and chop.
Using the oil from the sun dried tomato jar in the dressing adds rich, savory flavor with nothing wasted. Sherry vinegar gives a mellow acidity that suits the salty feta.
Ingredients for Antipasto Chickpea Salad
- 5 tbsp oil from the sun dried tomato jar, or extra virgin olive oil, for the dressing
- 2 1/2 tbsp sherry vinegar, for the dressing
- 1 clove garlic, minced, for the dressing
- 1/4 tsp ground coriander, for the dressing
- 1/8 tsp kosher salt, for the dressing
- 1/4 tsp black pepper, for the dressing
- 2 cans chickpeas, 14 oz each, drained and rinsed, for the salad
- 3 cups baby arugula, roughly torn, for the salad
- 12 oz jarred roasted red pepper strips, drained and roughly chopped, for the salad
- 7 oz jarred marinated artichoke hearts, drained and chopped, for the salad
- 1/2 cup sliced kalamata olives, for the salad
- 3/4 cup sun dried tomato strips in oil, chopped, oil reserved for the dressing
- 8 oz cherry tomatoes, halved, for the salad
- 1/3 cup fresh cilantro leaves, roughly chopped, for the salad
- 7 oz feta cheese, Danish or Greek, crumbled, with some reserved for garnish
Chickpeas. Drain and rinse them well to remove extra salt and canned liquid.
Marinated vegetables. Roasted peppers and artichokes bring tang and a little sweetness. Drain them well so the salad does not turn watery.
Sun dried tomatoes. Keep the jar oil for the dressing, since it carries tomato and herb flavor.
Olives and feta. Both are salty, so the dressing uses very little added salt. Feta crumbles into the dressing and makes it creamy.
Arugula and cilantro. Arugula adds a peppery bite and cilantro adds freshness. Add the greens just before serving so they stay crisp.
How to Make Antipasto Chickpea Salad
1. Make the dressing Shake the oil, sherry vinegar, garlic, coriander, salt, and pepper together in a jar until combined.
2. Gather the salad In a large bowl, combine the chickpeas, arugula, peppers, artichokes, olives, sun dried tomatoes, cherry tomatoes, cilantro, and feta.
3. Dress it Pour the dressing over the salad and toss gently until everything is coated.
4. Plate it Transfer to a serving dish and top with the saved feta and cilantro.
5. Serve Serve it chilled or at room temperature.
How to Serve Antipasto Chickpea Salad
Serve the salad as a main dish with crusty bread or as a side for grilled meat. It is a great partner for air fryer garlic bread slices and sits well beside one pot Greek chicken orzo or Greek lemon potatoes. A cold strawberry pineapple mojito goes well on warm days.
How to Store and Reheat Antipasto Chickpea Salad
Store leftovers in an airtight container in the fridge for 2 to 3 days. For the ideal texture, keep the dressing and the arugula separate until serving. Stir well before eating. This salad does not freeze well because the vegetables turn soft.
Tips and Variations for Antipasto Chickpea Salad
Drain well. Pat the chickpeas, peppers, and artichokes dry so the dressing stays rich rather than watery.
Reserve the garnish. Hold back a little feta and cilantro for the top so the bowl looks finished.
Taste before salting. Olives, feta, and jarred vegetables are salty, so taste first and add salt only if needed.
Prep ahead. Mix the salad without the arugula up to a day ahead and add the greens at serving time.
Use good vinegar. Sherry vinegar has a rounder flavor than white vinegar, but red wine vinegar works if needed.
Add protein. Top with grilled chicken or canned tuna for a bigger meal.
Swap the greens. Baby spinach or chopped romaine can replace arugula.
Try another chickpea idea. For a different simple chickpea idea, see this University of Illinois Extension chickpea recipe.
Frequently Asked Questions About Antipasto Chickpea Salad
What is an antipasto chickpea salad?
It is a satisfying salad that mixes chickpeas with antipasto style ingredients such as artichokes, roasted peppers, olives, sun dried tomatoes, and feta, tossed in a sherry vinegar dressing.
How long does an antipasto chickpea salad last in the fridge?
It keeps for 2 to 3 days in an airtight container. Add fresh arugula to each serving for the ideal texture.
Can I make an antipasto chickpea salad ahead of time?
Yes. Make the salad without the arugula and the dressing separately, then combine them before serving.
Can I use dried chickpeas?
Yes. Cook them until tender, drain, and cool first. Two 14 oz cans equal about 3 cups of cooked chickpeas.
Does this salad contain meat?
It contains no meat as written, so it works for meatless meals.
Antipasto Chickpea Salad with Feta and Artichokes
Equipment
- Large mixing bowl
- Jar with lid
- Cutting board
Ingredients
Main Ingredients
- 5 tbsp oil from the sun dried tomato jar or extra virgin olive oil, for the dressing
- 2 ½ tbsp sherry vinegar for the dressing
- 1 cloves garlic minced, for the dressing
- ¼ tsp ground coriander for the dressing
- ⅛ tsp kosher salt for the dressing
- ¼ tsp black pepper for the dressing
- 2 can chickpeas 14 oz each, drained and rinsed, for the salad
- 3 cup baby arugula roughly torn, for the salad
- 12 oz jarred roasted red pepper strips drained and roughly chopped, for the salad
- 7 oz jarred marinated artichoke hearts drained and chopped, for the salad
- ½ cup sliced kalamata olives for the salad
- ¾ cup sun dried tomato strips in oil chopped, oil reserved for the dressing
- 8 oz cherry tomatoes halved, for the salad
- ⅓ cup fresh cilantro leaves roughly chopped, for the salad
- 7 oz feta cheese Danish or Greek, crumbled, some reserved for garnish
Instructions
Cooking
- Make the dressing. Shake the oil, vinegar, garlic, coriander, salt, and pepper in a jar.
- Combine. Add the chickpeas, arugula, peppers, artichokes, olives, sun dried tomatoes, cherry tomatoes, cilantro, and feta to a large bowl.
- Toss. Pour over the dressing and toss gently to coat.
- Serve. Move to a serving dish, top with the reserved feta and cilantro, and serve chilled or at room temperature.
