Antipasto chickpea salad
User Reviews
4.9
40 reviews
Excellent
Antipasto chickpea salad
Report
Recipe video above. This salad uses big, punchy antipasto flavours to transform canned chickpeas from meh to seriously delicious - fast! Excellent protein-laden, meat-free meal or work lunch option as it keeps well for 3 days. Switch out the add-ins with whatever takes your fancy. But whatever you do, don't skip the sun-dried tomatoes. The tasty oil from the jar is used for the dressing, and it’s your secret flavor weapon here.
Share:
Ingredients
Dressing:
- 5 tbsp oil in salad, below), or extra virgin olive oil, reserved from sun-dried tomatoes jar
- 2 1/2 tbsp sherry vinegar (Note 1)
- 1 garlic minced using garlic press (or finely grated, medium clove
- 1/4 tsp ground coriander
- 1/4 tsp kosher salt cooking salt or kosher salt
- 1/4 tsp black pepper
Salad (Note 2):
- 2 x 400g/14 oz chickpeas drained (Note 3 for dried, canned
- 3 packed cups arugula roughly torn by hand into 2.5cm / 1" pieces (Note 4, baby leaves, aka rocket
- 350g/12 oz jar red bell pepper drained, roughly chopped into 2.5cm/1" pieces, roasted, strips
- 200g/7 oz jar artichoke hearts drained, roughly chopped into 1.25 cm / 1/2" pieces, marinated
- 1/2 cup kalamata olive sliced, black
- 3/4 cup sun-dried tomato chopped into 1.25 cm / 1/2" pieces (reserve oil from jar for Dressing) (3 oz, strips in oil
- 250g/8oz cherry tomato halved
- 1/3 cup Coriander leaves roughly chopped, aka cilantro leaves
- 200g/7 oz feta cheese crumbled, Danish or Greek
Instructions
- Dressing - Shake ingredients in a jar to combine.
- Toss - Set aside a bit of coriander/cilantro and feta for garnish. Place all remaining salad ingredients into a big mixing bowl. Pour dressing over salad, and toss gently together to combine well. The feta will get a bit smeary - love it!
- Serve - Transfer to serving dish. Garnish with reserved feta and coriander/cilantro. Dig in!
Notes
- Vinegar alternatives: champagne vinegar, white wine vinegar, red wine vinegar, or apple cider vinegar.
- The antipasto items added in this salad are absolutely open to interpretation! Use whatever you fancy or have. Double up on things you're long on. Replace things that aren't to your taste.
- Dried chickpeas - Use 1 1/2 cups dried chickpeas. Soak in water 8 - 24 hrs, drain then simmer 30 to 45 minutes until firm but tender to the bite (check early, cook time depends on age. Older = longer, fresher = faster cook). Drain, cool, use per recipe.
- Leafy greens - Baby spinach would work well here and last better than crisper greens (like iceberg, cos/romaine) if you are intending to keep leftovers.
- LEFTOVERS Keeps well 3 days in the fridge. Toss well before serving. If intentionally making ahead, best to keep the dressing separate. If making for work lunches, I like to make 50% extra dressing and portion the dressing for each serving.
- Nutrition per serving.
Nutrition Information
Show Details
Calories
512cal
(26%)
Carbohydrates
30g
(10%)
Protein
8g
(16%)
Fat
40g
(62%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
12g
(60%)
Cholesterol
6mg
(2%)
Sodium
2338mg
(97%)
Potassium
932mg
(20%)
Fiber
9g
(36%)
Sugar
11g
(22%)
Vitamin A
3652IU
(73%)
Vitamin C
115mg
(128%)
Calcium
151mg
(15%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4- 5
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512cal | 26% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 40g | 62% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 6mg | 2% |
| Sodium | 2338mg | 97% |
| Potassium | 932mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 3652IU | 73% |
| Vitamin C | 115mg | 128% |
| Calcium | 151mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
40 reviews
Excellent
Other Recipes
You'll Also Love
