Antipasto chickpea salad

Name: Antipasto chickpea salad
Prep time: 15 min
Total time: 15 min
Yield: 4
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

Prep 15m

Total 15m

Chickpea Salad

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Ingredients

(Servings: 4)

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

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

Nutrition Facts

Calories

472kcal

23%
Fat

31g

47%
Saturated Fat

7g

35%
Carbohydrates

27g

9%
Fiber

7g

28%
Sugar

7g

14%
Protein

15g

30%
Cholesterol

24mg

8%
Sodium

933mg

38%

Percent Daily Values are based on a 2,000 calorie diet.

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.

Antipasto chickpea salad

Ingredients

Dressing

Salad (note 2)

Steps

Nutrition Facts

Notes

Comments

Antipasto chickpea salad

Ingredients

Dressing

Salad (note 2)

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Notes

Comments

Nutrition Facts