Antipasto chickpea salad
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
Foto: RecipeTin EatsIngredients
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
Macronutrients
Calories512
Protein8g
Carbs30g
Fat40g
Source: RecipeTin Eats
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