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!
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!
