Recipe video above. This salad uses big, punchy antipasto flavours to transform canned chickpeas from meh to seriously delicious - fast! Excellent protein-laden, meat-free meal or work lunch option as it keeps well for 3 days. Switch out the add-ins with whatever takes your fancy. But whatever you do, don't skip the sun-dried tomatoes. The tasty oil from the jar is used for the dressing, and it’s your secret flavor weapon here.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Salad, Salad meal
Cuisine: Western
Keyword: chickpea salad
Servings: 4- 5
Calories: 512cal
Author: Nagi
Ingredients
Dressing:
5tbspoil reserved from sun-dried tomatoes jar(in salad, below), or extra virgin olive oil
2 1/2tbspsherry vinegar(Note 1)
1medium garlic clove, minced using garlic press (or finely grated)
1/4tspground coriander
1/4tspcooking salt/kosher salt
1/4tspblack pepper
Salad (Note 2):
2 x 400g/14 ozcans chickpeas, drained (Note 3 for dried)
3packed cupsbaby rocket/arugula leaves, roughly torn by hand into 2.5cm / 1" pieces (Note 4)
350g/12 ozjar roasted red pepper strips, drained, roughly chopped into 2.5cm/1" pieces
200g/7 oz jarmarinated artichoke hearts, drained, roughly chopped into 1.25 cm / 1/2" pieces
1/2cupsliced black kalamata olives
3/4cupsun-dried tomato strips in oil, chopped into 1.25 cm / 1/2" pieces (reserve oil from jar for Dressing) (3 oz)
250g/8ozcherry tomatoes, halved
1/3cupcoriander/cilantro leaves, roughly chopped
200g/7 ozDanish feta (or Greek), crumbled
Instructions
Dressing - Shake ingredients in a jar to combine.
Toss - Set aside a bit of coriander/cilantro and feta for garnish. Place all remaining salad ingredients into a big mixing bowl. Pour dressing over salad, and toss gently together to combine well. The feta will get a bit smeary - love it!
Serve - Transfer to serving dish. Garnish with reserved feta and coriander/cilantro. Dig in!
Notes
1. Vinegar alternatives: champagne vinegar, white wine vinegar, red wine vinegar, or apple cider vinegar.2. The antipasto items added in this salad are absolutely open to interpretation! Use whatever you fancy or have. Double up on things you're long on. Replace things that aren't to your taste.3. Dried chickpeas - Use 1 1/2 cups dried chickpeas. Soak in water 8 - 24 hrs, drain then simmer 30 to 45 minutes until firm but tender to the bite (check early, cook time depends on age. Older = longer, fresher = faster cook). Drain, cool, use per recipe.4. Leafy greens - Baby spinach would work well here and last better than crisper greens (like iceberg, cos/romaine) if you are intending to keep leftovers.5. LEFTOVERS Keeps well 3 days in the fridge. Toss well before serving. If intentionally making ahead, best to keep the dressing separate. If making for work lunches, I like to make 50% extra dressing and portion the dressing for each serving.Nutrition per serving.