Antipasto Chickpea Salad
A vibrant Mediterranean salad combining chickpeas, veggies, and cheese, ideal for lunch or as a side dish for gatherings.
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.
Notes
For storing, keep any leftovers in an airtight container in the fridge. Best eaten within 2-3 days, and store the dressing separately for freshness.