I like this chickpea salad as a result of it includes little greater than opening jars, it retains effectively for days and the chickpeas preserve me full for longer. It’s like an antipasto platter, within the type of a protein-laden, good-for-you meal!
Antipasto Chickpea Salad
Skilled meals writers would most likely describe chickpeas as a clean canvas for flavour. I’m not that eloquent. I’ll simply say bluntly – I discover chickpeas moderately bland.
In the present day’s recipe is not any exception. Take canned chickpeas and toss with a lot of punchy flavoured antipasto issues – sun-dried tomato, roasted crimson peppers, artichokes and feta – tossed in a dressing made utilizing the oil from the jar of sun-dried tomato.
Boring chickpeas? Not in my world!!
Elements in Antipasto Chickpea Salad
OK! Let’s get cracking opening jars. 😂 Right here’s what you want.
Add-ins
Canned chickpeas – I exploit canned for comfort however for those who’d want utilizing dried, you will have 1 1/2 cups dried chickpeas. 8 to 24 hours soak, 30 to 45 minute simmer.
Solar-dried tomato – Get the kind in oil as we’re utilizing the oil from the jar to make the dressing!
Different antipasto issues – Artichokes, roasted crimson peppers, olives. Be at liberty to modify out as you want!
Child rocket/arugula – Good perky, barely pepper leafy greens that works effectively with the daring flavours of the antipasto. Plus, it holds up higher in salads than crisper leafy greens, like iceberg, when stored in a single day.
Cherry tomatoes – Bursts of contemporary juicy sweetness.
Danish feta, or Inexperienced feta – I like utilizing Danish feta on this as a result of it’s creamier and type of goes smeary when tossed. However Greek feta works simply as effectively from a flavour perspective.
Coriander/cilantro – Contemporary herby goodness that works so effectively with the flavours on this salad!
Dressing
Solar-dried tomato oil – The oil reserved from the jar of sun-dried tomatoes. Free flavour!
Sherry vinegar – I barely smoother vinegar with a bit of extra layers of flavour. Substitute with champagne vinegar, white wine vinegar, crimson wine vinegar, or apple cider vinegar.
Garlic – Minced utilizing a garlic press or finely grated utilizing a microplane, so it melds into the dressing.
Coriander – For a touch of delicate, heat spicing.
Salt and pepper – Only one/4 teaspoon of every, as a result of the antipasto objects are already salty.
Easy methods to make this chickpea salad
Loads of jar opening! 😂
Pressure 5 tablespoons of oil from the sun-dried tomatoes right into a jar to make the dressing. Prime up with additional virgin olive oil, for those who’re brief.
Dressing – Add the remainder of the components into the jar and shake effectively till mixed. I like utilizing jars to make dressing – quick and efficient option to combine the dressing up totally, and helpful to retailer leftover.
Drain & roughly chop the artichokes, roasted crimson peppers and solar dried tomato.
Mix all of the salad components in a big bowl, however reserve a bit of feta and coriander/cilantro for garnish.
Pour over dressing.
Toss gently. A few of the feta will go a bit smeary and creamy – I like this! If you’re after a extra pristine look, then simply maintain the feta again till the top and do it all through the salad.
Now THAT is a bowl of chickpea deliciousness.
Make this for dinner tonight, work-lunch tomorrow then have any leftovers on the aspect of no matter you’re having for dinner the evening after.
I can’t wait so that you can get hooked on this as I’m! – Nagi x
Watch find out how to make it
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Antipasto chickpea salad
Creator: Nagi
Prep: 15minutes
Complete: 15minutes
Salad, Salad meal
Western
Servings4– 5
Faucet or hover to scale
Recipe video above. This salad makes use of massive, punchy antipasto flavours to rework canned chickpeas from meh to significantly scrumptious – quick! Wonderful protein-laden, meat-free meal or work lunch choice because it retains effectively for 3 days. Swap out the add-ins with no matter takes your fancy. However no matter you do, do not skip the sun-dried tomatoes. The tasty oil from the jar is used for the dressing, and it’s your secret taste weapon right here.
Elements
Salad (Word 2):
2 x 400g/14 ozcans chickpeas, drained (Word 3 for dried)
3packed cupschild rocket/arugula leaves, roughly torn by hand into 2.5cm / 1″ items (Word 4)
200g/7 oz jarmarinated artichoke hearts, drained, roughly chopped into 1.25 cm / 1/2″ items
1/2cupsliced black kalamata olives
3/4cupsun-dried tomato strips in oil, chopped into 1.25 cm / 1/2″ items (reserve oil from jar for Dressing) (3 oz)
250g/8ozcherry tomatoes, halved
1/3cupcoriander/cilantro leaves, roughly chopped
250g/8 ozDanish feta (or Greek), crumbled
Directions
Dressing – Shake components in a jar to mix.
Toss – Put aside a little bit of coriander/cilantro and feta for garnish. Place all remaining salad components into an enormous mixing bowl. Pour dressing over salad, and toss gently collectively to mix effectively. The feta will get a bit smeary – like it!
Serve – Switch to serving dish. Garnish with reserved feta and coriander/cilantro. Dig in!
Recipe Notes:
1. Vinegar alternate options: champagne vinegar, white wine vinegar, crimson wine vinegar, or apple cider vinegar. 2. The antipasto objects added on this salad are completely open to interpretation! Use no matter you fancy or have. Double up on stuff you’re lengthy on. Change issues that aren’t to your style. 3. Dried chickpeas – Use 1 1/2 cups dried chickpeas. Soak in water 8 – 24 hrs, drain then simmer 30 to 45 minutes till agency however tender to the chew (examine early, prepare dinner time depends upon age. Older = longer, more energizing = quicker prepare dinner). Drain, cool, use per recipe. 4. Leafy greens – Child spinach would work effectively right here and final higher than crisper greens (like iceberg, cos/romaine) in case you are intending to maintain leftovers. 5. LEFTOVERS Retains effectively 3 days within the fridge. Toss effectively earlier than serving. If deliberately making forward, finest to maintain the dressing separate. If making for work lunches, I prefer to make 50% additional dressing and portion the dressing for every serving. Vitamin per serving.