Zesty Antipasto Chickpea Salad

Antipasto Chickpea Salad

Introduction

Antipasto Chickpea Salad is a delightful dish that combines the rich flavors of Mediterranean ingredients in a fresh, vibrant salad. This salad not only brings together colorful vegetables but also packs a protein punch thanks to the chickpeas. It makes for a perfect light lunch, a side dish for dinner, or a bright addition to any gathering. With a mixture of tangy and savory elements, this salad is sure to please both veggie lovers and meat eaters alike.

Why Make This Recipe

There are plenty of reasons to whip up an Antipasto Chickpea Salad. Not only is it quick and easy to prepare, but it’s also very nutritious. Chickpeas are rich in protein and fiber, making the salad filling while keeping it healthy. This recipe is highly versatile; you can enjoy it as a main dish or a side, and it’s perfect for meal prep as it keeps well in the fridge. Furthermore, this salad is loaded with colorful ingredients that are visually appealing and promote a healthy lifestyle. By making this dish, you’ll impress your friends and family while enjoying a delicious and wholesome meal.

How to Make Antipasto Chickpea Salad

Making Antipasto Chickpea Salad is a straightforward process. Here’s how to do it.

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
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
3 packed cups baby rocket/arugula leaves, roughly torn by hand
350g/12 oz jar roasted red pepper strips, drained and roughly chopped
200g/7 oz jar marinated artichoke hearts, drained and roughly chopped
1/2 cup sliced black kalamata olives
3/4 cup sun-dried tomato strips in oil, chopped
250g/8oz cherry tomatoes, halved
1/3 cup coriander/cilantro leaves, roughly chopped
200g/7 oz Danish feta (or Greek), crumbled

Directions:

Dressing: Shake the dressing ingredients (oil, vinegar, garlic, coriander, salt, and pepper) in a jar to combine.
Toss: Set aside a little chopped coriander and feta for garnish. In a large mixing bowl, combine all remaining salad ingredients. Pour the dressing over the salad and toss gently. Don’t worry if the feta gets a little smeary; it adds to the flavor.
Serve: Transfer the salad to a serving dish. Garnish with the reserved feta and coriander. Enjoy!

How to Serve Antipasto Chickpea Salad

You can serve Antipasto Chickpea Salad as a standalone meal or as a side dish. It pairs wonderfully with grilled meats or seafood, making it a great addition to barbecues or picnics. If you’re having guests over, this salad can be part of an Italian-themed dinner or buffet. For a quick lunch, serve it with some crusty bread or pita.

How to Store Antipasto Chickpea Salad

To store your salad, place it in an airtight container and keep it in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep the feta intact and avoid mushiness, store it separately and add it just before serving.

Tips to Make Antipasto Chickpea Salad

Use fresh ingredients whenever possible for the best flavor.
Feel free to switch up the vegetables based on what you have on hand.
If you’re not a fan of kalamata olives, you can use green olives instead.
Add a sprinkle of red pepper flakes for a bit of spice.

Variation

For a protein boost, consider adding grilled chicken, shrimp, or boiled eggs on top. You can also make it vegan by omitting the feta or substituting it with a vegan cheese alternative.