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Antipasto Chickpea Salad Recipe

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★★★★★

4.7 from 93 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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

Find it online: https://cookwithruby.com/antipasto-chickpea-salad-recipe/