Print

Antipasto Chickpea Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 14 reviews

This Antipasto Chickpea Salad is a vibrant, Mediterranean-inspired dish combining protein-rich chickpeas with fresh and marinated vegetables, herbs, and a tangy sherry vinegar dressing. It's a quick, no-cook salad perfect for a light lunch or an appetizer, bursting with flavors from sun-dried tomatoes, roasted red peppers, artichoke hearts, kalamata olives, and creamy Danish feta.

Ingredients

Dressing

  • 5 tbsp oil reserved from sun-dried tomatoes jar (or extra virgin olive oil)
  • 2 1/2 tbsp sherry vinegar
  • 1 medium garlic clove, minced using garlic press or finely grated
  • 1/4 tsp ground coriander
  • 1/4 tsp cooking salt or kosher salt
  • 1/4 tsp black pepper

Salad

  • 2 x 400g (14 oz) cans chickpeas, drained
  • 3 packed cups baby rocket (arugula) leaves, roughly torn into 2.5 cm (1") pieces
  • 350g (12 oz) jar roasted red pepper strips, drained and roughly chopped into 2.5 cm (1") pieces
  • 200g (7 oz) jar marinated artichoke hearts, drained and 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 (8 oz) cherry tomatoes, halved
  • 1/3 cup coriander (cilantro) leaves, roughly chopped
  • 200g (7 oz) Danish feta or Greek feta, crumbled

Instructions

  1. Make the Dressing: Shake the reserved sun-dried tomato oil, sherry vinegar, minced garlic, ground coriander, salt, and black pepper together in a jar until well combined and emulsified.
  2. Prepare and Toss the Salad: Reserve a small amount of coriander and feta for garnishing. In a large mixing bowl, add the drained chickpeas, baby rocket leaves, chopped roasted red peppers, chopped marinated artichoke hearts, sliced kalamata olives, chopped sun-dried tomato strips, halved cherry tomatoes, and chopped coriander. Pour the dressing over the salad and gently toss everything together to combine, allowing the feta to become slightly smeared and creamy within the salad.
  3. Serve: Transfer the tossed salad to a serving dish. Garnish with the reserved crumbled feta and coriander leaves. Serve immediately and enjoy!

Notes

  • You can substitute dried chickpeas by soaking and cooking them beforehand (see Note 3 for details on dried chickpeas preparation).
  • If sun-dried tomato oil is not available, extra virgin olive oil can be used in the dressing instead.
  • Baby rocket (arugula) adds a peppery note, but other leafy greens can be used if preferred.
  • The salad is best served fresh but can be refrigerated for up to 24 hours; toss again before serving.

Find it online: https://dishcooks.com/antipasto-chickpea-salad-recipe/