Antipasto Chickpea Salad with Feta and Artichokes
A no cook salad of chickpeas, artichokes, roasted peppers, olives, sun dried tomatoes, and feta in a sherry vinegar dressing.
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.
Notes
Substitutions: Use extra virgin olive oil if you do not have sun dried tomato oil. Baby spinach can replace arugula.
Tips: Drain all jarred ingredients well and taste before adding salt.
Storage: Keep in the fridge for 2 to 3 days with the dressing stored separately.