Antipasto Chickpea Salad Recipe
Introduction
This Antipasto Chickpea Salad is a vibrant and satisfying dish perfect for a light lunch or a colorful side. Packed with Mediterranean flavors like roasted peppers, artichokes, kalamata olives, and tangy feta, it’s both hearty and refreshing.
Ingredients
- 5 tbsp oil reserved from sun-dried tomatoes jar (or extra virgin olive oil)
- 2 1/2 tbsp sherry vinegar
- 1 medium garlic clove, minced using garlic press or finely grated
- 1/4 tsp ground coriander
- 1/4 tsp cooking salt or kosher salt
- 1/4 tsp black pepper
- 2 x 400g (14 oz) cans chickpeas, drained
- 3 packed cups baby rocket (arugula) leaves, roughly torn into 2.5 cm (1″) pieces
- 350g (12 oz) jar roasted red pepper strips, drained and roughly chopped into 2.5 cm (1″) pieces
- 200g (7 oz) jar marinated artichoke hearts, drained and 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)
- 250g (8 oz) cherry tomatoes, halved
- 1/3 cup coriander (cilantro) leaves, roughly chopped
- 200g (7 oz) Danish feta (or Greek), crumbled
Instructions
- Step 1: Prepare the dressing by shaking together the reserved sun-dried tomato oil, sherry vinegar, minced garlic, ground coriander, salt, and black pepper in a jar until well combined.
- Step 2: Set aside a small amount of coriander and feta for garnish. In a large mixing bowl, combine the chickpeas, rocket leaves, roasted red pepper, artichoke hearts, kalamata olives, sun-dried tomato strips, cherry tomatoes, and chopped coriander.
- Step 3: Pour the dressing over the salad ingredients and toss gently to combine. The feta will soften and become slightly smeary, which adds to the creamy texture.
- Step 4: Transfer the salad to a serving dish and garnish with the reserved feta and coriander leaves. Serve immediately and enjoy!
Tips & Variations
- For a nuttier flavor, toast some pine nuts or walnuts and sprinkle them on top before serving.
- Use dried chickpeas soaked and cooked if preferred, but canned chickpeas save time and work perfectly.
- Swap out the rocket for baby spinach or mixed salad greens if you prefer a milder taste.
- Add a squeeze of fresh lemon juice for extra brightness just before serving.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep the dressing separate and toss just before serving if you plan to store leftovers. The flavors meld beautifully, but the rocket may wilt if dressed too far in advance.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the ingredients and dressing separately and combine them just before serving to keep the greens fresh. The salad tastes great within 24 hours of mixing.
What can I use if I don’t have sherry vinegar?
You can substitute red wine vinegar or apple cider vinegar in equal amounts. Both provide tanginess that complements the antipasto flavors well.
PrintAntipasto Chickpea Salad Recipe
This refreshing Antipasto Chickpea Salad combines hearty chickpeas with vibrant roasted vegetables, tangy sun-dried tomatoes, fresh herbs, and creamy feta cheese, all tossed in a zesty sherry vinegar and olive oil dressing. Perfect as a light lunch or a colorful side dish, this salad is packed with Mediterranean flavors and requires no cooking, making it quick and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 to 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Dressing
- 5 tbsp oil reserved from sun-dried tomatoes jar (or extra virgin olive oil)
- 2 1/2 tbsp sherry vinegar
- 1 medium garlic clove, minced
- 1/4 tsp ground coriander
- 1/4 tsp cooking salt or kosher salt
- 1/4 tsp black pepper
Salad
- 2 x 400g (14 oz) cans chickpeas, drained
- 3 packed cups baby rocket (arugula) leaves, roughly torn into 2.5cm / 1″ pieces
- 350g (12 oz) jar roasted red pepper strips, drained and roughly chopped into 2.5cm / 1″ pieces
- 200g (7 oz) jar marinated artichoke hearts, drained and roughly chopped into 1.25cm / 1/2″ pieces
- 1/2 cup sliced black kalamata olives
- 3/4 cup sun-dried tomato strips in oil, chopped into 1.25cm / 1/2″ pieces (reserve oil from jar for dressing)
- 250g (8 oz) cherry tomatoes, halved
- 1/3 cup coriander (cilantro) leaves, roughly chopped
- 200g (7 oz) Danish feta or Greek feta, crumbled
Instructions
- Prepare Dressing: In a jar, combine the reserved sun-dried tomato oil (or extra virgin olive oil), sherry vinegar, minced garlic, ground coriander, salt, and black pepper. Shake well until all ingredients are fully emulsified and combined to create a flavorful dressing.
- Toss Salad: Reserve a small amount of chopped coriander and crumbled feta for garnish. In a large mixing bowl, add the drained chickpeas, baby rocket leaves, roasted red pepper strips, marinated artichoke hearts, sliced kalamata olives, chopped sun-dried tomatoes, halved cherry tomatoes, chopped coriander, and most of the crumbled feta. Pour the dressing over the salad and gently toss everything together until well combined. The feta will soften and slightly smear into the salad, enhancing the texture and flavor.
- Serve: Transfer the tossed salad to a serving dish. Garnish with the reserved crumbled feta and chopped coriander leaves for a fresh and attractive finish. Serve immediately and enjoy this vibrant and satisfying Mediterranean-inspired salad.
Notes
- Note 1: Sherry vinegar adds a unique tangy sweetness; if unavailable, you may substitute with red wine vinegar or apple cider vinegar.
- Note 3: For dried chickpeas, soak overnight and cook until tender before using.
- Note 4: Baby rocket (arugula) adds a peppery flavor; alternatively, use fresh spinach or mixed salad greens.
Keywords: Antipasto chickpea salad, Mediterranean chickpea salad, vegetarian salad, no-cook salad, healthy chickpea recipe, easy salad recipes, feta chickpea salad
