Antipasto chickpea salad

Name: Salad buncis antipasto
Prep time: 15 min
Total time: 15 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 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)); 350 g /12 oz jar roasted red pepper strips (, drained, roughly chopped into 2.5cm/1" pieces); 200 g /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)); 250 g /8oz cherry tomatoes (, halved); 1/3 cup coriander/cilantro leaves (, roughly chopped); 200 g /7 oz Danish feta (or Greek) (, crumbled)

Recipe video above. This salad uses big, punchy antipasto flavours to transform canned chickpeas from meh to seriously delicious - fast! Excellent protein-laden, meat-free meal or work lunch option as it keeps well for 3 days. Switch out the add-ins with whatever takes your fancy. But whatever you d

⏱️ 15 min 🔪 Prep: 15 min 📊 Easy ⭐ 4.9 (23) 👁️ 2 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

4 servings

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))
350 g /12 oz jar roasted red pepper strips (, drained, roughly chopped into 2.5cm/1" pieces)
200 g /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))
250 g /8oz cherry tomatoes (, halved)
1/3 cup coriander/cilantro leaves (, roughly chopped)
200 g /7 oz Danish feta (or Greek) (, crumbled)

Steps

Dressing - Shake ingredients in a jar to combine.
Toss - Set aside a bit of coriander/cilantro and feta for garnish. Place all remaining salad ingredients into a big mixing bowl. Pour dressing over salad, and toss gently together to combine well. The feta will get a bit smeary - love it!
Serve - Transfer to serving dish. Garnish with reserved feta and coriander/cilantro. Dig in!

Nutrition Facts (per serving)

512 kkal

Protein 8g (10%)

Carbs 30g (38%)

Fat 40g (52%)

Macronutrients

Calories51226% DV

Protein8g16% DV

Carbs30g10% DV

Fat40g62% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 10.833

Per Serving Rp 2.708/serving

🏠 Save ~Rp 21.666 compared to buying!

📋 Price Breakdown (27% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
oil reserved from sun-dried tomatoes jar	5 tbsp	Rp 12.000/kg	Rp 900
sherry vinegar	1 tbsp	-	-
medium garlic clove	1	-	-
ground coriander	0.25 tsp	-	-
cooking salt/kosher salt	0.25 tsp	-	-
black pepper	0.25 tsp	-	-
x 400g/14 oz cans chickpeas	2	-	-
packed cups baby rocket/arugula leaves	3	Rp 16.000/kg	Rp 4.800
/12 oz jar roasted red pepper strips	350 g	-	-
/7 oz jar marinated artichoke hearts	200 g	-	-
sliced black kalamata olives	0.5 cup	-	-
sun-dried tomato strips in oil	0.75 cup	Rp 12.000/kg	Rp 2.133
/8oz cherry tomatoes	250 g	Rp 12.000/kg	Rp 3.000
coriander/cilantro leaves	0.3333333333333333 cup	-	-
/7 oz Danish feta	200 g	-	-