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I like this chickpea salad as it includes little more than opening jars, it maintains properly for days and the chickpeas preserve me full for longer. It’s like an antipasto platter, in the form of a protein-laden, good-for-you meal!

Chickpea Salad

Antipasto Chickpea Salad

Professional food writers could probably describe chickpeas as a blank canvas for flavor. I’m no longer that eloquent. I’ll just say bluntly – I discover chickpeas alternatively bland.

So whilst you see chickpeas in a recipe of mine, they are always with massive, formidable flavors. assume – Indian curries, chorizo stew, Moroccan tray bake, Brazilian stew, and Greek Marinated Chickpea Salad.
these days’ the recipe is no exception. Take canned chickpeas and toss them with lots of punchy flavored antipasto things – solar-dried tomato, roasted crimson peppers, artichokes, and feta – tossed in a dressing made use of the oil from the jar of solar-dried tomato.

uninteresting chickpeas? now not in my global!!

Ingredients in Antipasto Chickpea Salad

Adequate! permit’s get cracking establishing jars. right here’s what you want.

ADD-INS

  • Canned chickpeas – I take advantage of canned for convenience however in case you’d choose the use of dried, you’ll want 1-half cup of dried chickpeas. 8 to 24 hours soak, 30 to 45-minute simmer.
  • sun-dried tomato – Get the type in oil as we use the oil from the jar to make the dressing!
  • other antipasto things – Artichokes, roasted crimson peppers, olives. sense free to replace out as you want!
  • Infant rocket/arugula – satisfactory perky, slightly pepper leafy greens that work well with the bold flavors of the antipasto. Plus, it holds up higher in salads than crisper leafy vegetables, like icebergs, when stored overnight.
  • Cherry tomatoes – Bursts of fresh juicy sweetness.
  • Danish feta, or green feta – I love the use of Danish feta in this because it’s creamier and type of is going smeary whilst tossed. but Greek feta works simply as properly from a flavor angle.
  • Coriander/cilantro – sparkling herby goodness that works so well with the flavors on this salad!

DRESSING

  • sun-dried tomato oil – The oil reserved from the jar of solar-dried tomatoes. loose flavor!
  • Sherry vinegar – A slightly smoother vinegar with a bit extra layers of flavor. replacement with champagne vinegar, white wine vinegar, crimson wine vinegar, or apple cider vinegar.
  • Garlic – Minced the usage of a garlic press or finely grated using a microplane, so it melds into the dressing.
  • Coriander – For a hint of diffused, warm spicing.
  • Salt and pepper – only 1/4 teaspoon of every, because the antipasto objects are already salty.

How to make this chickpea salad

A variety of jar openings!

  • strain five tablespoons of oil from the sun-dried tomatoes into a jar to make the dressing. top up with more virgin olive oil, if you’re quick.
  • Dressing – upload the relaxation of the elements into the jar and shake well until combined. I love the use of jars to make the dressing – rapid and effective manner to combine the dressing up very well, and beneficial to keep leftovers.
  • Drain & kind of chop the artichokes, roasted red peppers, and sun-dried tomato.
  • combine all of the salad ingredients in a big bowl, but reserve a bit of feta and coriander/cilantro for garnish.
  • Pour over the dressing.
  • Toss lightly. a number of the feta will cross a piece smeary and creamy – I like this! In case you are after a more pristine appearance, then just maintain the feta returned until the quit and do it in the course of the salad.
    Now that is a bowl of chickpea deliciousness.

Make this for dinner this night, paintings-lunch the next day then have any leftovers at the side of anything you’re having for dinner the nighttime after.

I didn’t wait to get hooked on this as I’m!

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Antipasto Chickpea Salad

Antipasto Chickpea Salad

maimoona
I like this chickpea salad as it includes little more than opening jars, it maintains properly for days and the chickpeas preserve me full for longer. It’s like an antipasto platter, in the form of a protein-laden, good-for-you meal!
prep time
10 mins
cooking time
20 mins
servings
2
total time
30 mins

Equipment

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

1
Dressing – Shake components in a jar to combine.
2
Toss – Set apart a bit of coriander/cilantro and feta for garnish. vicinity all remaining salad elements into a big blending bowl. Pour dressing over salad, and throw gently together to combine nicely. The feta will get a chunk smeary – love it!
3
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 objects introduced in this salad are open to interpretation! Use something you fancy or have. Double up on stuff you’re long on. replace things that aren’t to your taste. Dried chickpeas – Use 1-half cup of dried chickpeas. Soak in water for eight – 24 hrs, drain then simmer for 30 to forty-five mins till firm however smooth to the bite (test early, preparing dinner time relies upon age. Older longer, brisker = quicker cook dinner). Drain, cool, and use in line with the recipe. four. Leafy veggies – toddler spinach might paint properly right here and ultimately higher than crisper vegetables (like iceberg, cos/romaine) if you are proceeding to keep leftovers. five. LEFTOVERS continues properly for 3 days inside the refrigerator. Toss well earlier than serving. If deliberately made beforehand, fine to maintain the dressing separately. If making for work lunches, I love to make 50% extra dressing and portion the dressing for every serving. nutrients in line with serving.
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