Prepare to be amazed by this Antipasto Chickpea Salad, a Mediterranean-inspired delight that's about to revolutionize your lunch routine!
Bursting with fresh vegetables, hearty chickpeas, and an irresistible dressing, this salad is a flavor explosion you won't want to miss.
Ingredients for Antipasto Chickpea Salad
To nail this Antipasto Chickpea Salad, you're gonna need a few key ingredients: First up, for the dressing, grab 5 tablespoons of that tasty oil you've reserved from your sun-dried tomatoes jar, or if you're fresh out, good ol' extra virgin olive oil will do the trick! Don't skimp—it's key!
Next, you'll want 2 1/2 tablespoons of sherry vinegar. If you don't have sherry vinegar, champagne, white wine, red wine, or apple cider vinegar are great substitutes.
Now, mince one medium clove of garlic – I like using a garlic press; it gets the job done quick! And don't forget 1/4 teaspoon each of ground coriander, cooking or kosher salt, and black pepper. The bright flavors in this recipe are crucial, just like fresh lime juice elevates ceviche.
For the salad itself, you'll be needing two 400g/14 oz cans of chickpeas. Make sure you drain 'em—no one wants a soggy salad! These measurements are fundamental.
Preparation Guide
Now, let's get down to business with the prep guide! First, I shake the dressing ingredients – 5 tbsp of that lovely oil from the sun-dried tomato jar, 2 1/2 tbsp of sherry vinegar, 1 minced garlic clove, 1/4 tsp each of ground coriander, salt, and pepper—in a jar. Shake it like you mean it!
Next, I grab all the salad goodies. I set aside a tiny bit of coriander/cilantro leaves and feta for garnish but place the rest of the salad ingredients—two cans of drained chickpeas, 3 cups of torn arugula leaves, 350g of chopped red pepper strips, 200g of artichoke hearts, 1/2 cup of olives, 3/4 cup of sun-dried tomatoes, 250g of halved cherry tomatoes, chopped coriander, and 200g of crumbled feta—into a big bowl! For a more substantial meal, you could also consider adding some cooked couscous to bulk it up.
Pour the dressing over the salad, and I gently toss until everything's nicely combined, getting that feta all smeary! It's going to be tasty, guys!
Serving Suggestions
With my salad thoroughly tossed, I find that how I serve it really cranks up the flavor and fun! It's not just about plopping it on a plate; I like to think about presentation and pairings. I wanna give some ideas that'll make your Antipasto Chickpea Salad shine, so grab a fork — you're gonna love this!
Here's how I jazz it up:
** Pile it high on a platter for a potluck—watch it disappear!
Serve with a hunk of crusty bread** — perfect for sopping up the dressing!
** Use it as a super-flavorful topping for grilled chicken or fish.
Stuff it into pita pockets**; then — BAM! — you've got a tasty lunch.
* Add a dollop of hummus for extra creaminess…yum!
Don't be afraid to experiment; it's your culinary playground!
Recipe Notes
Because I'm all about making cooking easy and fun, I want to share some notes that'll help you customize this Antipasto Chickpea Salad just how you like it.
First, vinegar! If you don't have sherry vinegar, no sweat — champagne vinegar, white wine vinegar, red wine vinegar, or even apple cider vinegar work just fine. I say, use what you've already got!
Second, this salad is super flexible. Don't like artichokes? Swap 'em. Got a ton of roasted peppers? Load 'em up! Play around with the antipasto ingredients because it's all about what youlove.
Third, dried chickpeas? Soak 1 1/2 cups for 8-24 hours, then simmer 'em for 30-45 minutes until tender but still firm. No one wants mushy chickpeas!
Lastly, spinach is your friend! If you're planning leftovers, use baby spinach; it keeps better— unlike the iceburg lettuce that'll get soggy!
Short Recipe Version
Antipasto Chickpea Salad
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 4
Ingredients:
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
- In a large bowl, combine chickpeas, sun-dried tomatoes, olives, red onion, and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, and minced garlic.
- Pour dressing over the chickpea mixture and toss to combine.
- Season with salt and pepper to taste.
- Serve chilled or at room temperature.
Nutrition Information (per serving, approximate):
- Calories: 250
- Protein: 8g
- Fat: 15g
- Carbohydrates: 22g
- Fiber: 6g