Antipasto chickpea salad

Share
Prep Time
15m
Cook Time
-
Total Time
15m
This antipasto chickpea salad is bursting with Mediterranean flavors! With chickpeas, arugula, roasted red peppers, artichoke hearts, kalamata olives, and feta cheese, it's a tasty and healthy dish. Tossed in a tangy dressing with sun-dried tomatoes, it's perfect as a side dish or a light meal on its own.
Antipasto chickpea salad Image
Recipe Options

Ingredients

Servings: 4
Scale:
Scale
0.25
0.5
1
2
3
4
5
6

Dressing

Salad (note 2)

Steps

View steps on recipetineats.com or by saving the recipe to your personal library.
Register for free to start saving recipes.

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.

Nutrition Facts

  • Calories
    937kcal
    46%
  • Fat
    60g
    3%
  • Saturated Fat
    16g
    0%
  • Carbohydrates
    84g
    4%
  • Fiber
    20g
    1%
  • Sugar
    18g
    0%
  • Protein
    25g
    1%
  • Cholesterol
    55mg
    2%
  • Sodium
    1,302mg
    65%
Percent Daily Values are based on a 2,000 calorie diet.
Getting Started
Create Recipe