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Antipasto chickpea salad
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.
Prep Time
15 mins
Total Time
15 mins
Servings: 4 - 5
Calories: 512 kcal
Course:
Salad
Cuisine:
American
Ingredients
Dressing:
- 5 tbsp oil reserved from sun-dried tomatoes jar (in salad, below), or extra virgin olive oil
- 2 1/2 tbsp sherry vinegar (Note 1)
- 1 medium garlic clove , minced using garlic press (or finely grated)
- 1/4 tsp ground coriander
- 1/4 tsp cooking salt/kosher salt
- 1/4 tsp black pepper
Salad (Note 2):
- 2 x 400g/14 oz cans chickpeas , drained (Note 3 for dried)
- 3 packed cups baby rocket/arugula leaves , roughly torn by hand into 2.5cm / 1" pieces (Note 4)
- 350g/12 oz jar roasted red pepper strips , drained, roughly chopped into 2.5cm/1" pieces
- 200g/7 oz jar marinated artichoke hearts , drained, roughly chopped into 1.25 cm / 1/2" pieces
- 1/2 cup sliced black kalamata olives
- 3/4 cup sun-dried tomato strips in oil , chopped into 1.25 cm / 1/2" pieces (reserve oil from jar for Dressing) (3 oz)
- 250g/8oz cherry tomatoes , halved
- 1/3 cup coriander/cilantro leaves , roughly chopped
- 200g/7 oz Danish feta (or Greek) , crumbled
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!
Cup of Yum
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
Calories
512cal
(26%)
Carbohydrates
30g
(10%)
Protein
8g
(16%)
Fat
40g
(62%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Cholesterol
6mg
(2%)
Sodium
2338mg
(97%)
Potassium
932mg
(27%)
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
% 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.