Antipasto chickpea salad

Name: Antipasto chickpea salad
Prep time: 15 min
Total time: 15 min
Cuisine: European, Mediterranean, Greek
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)); 350g/12 oz jar roasted red pepper strips (, drained, roughly chopped into 2.5cm/1" pieces); 200g/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)); 250g/8oz cherry tomatoes (, halved); 1/3 cup coriander/cilantro leaves (, roughly chopped); 200g/7 oz Danish feta (or Greek) (, crumbled)

Instructions

Prep:15min

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 do, don't skip the sun-dried tomatoes. The tasty oil from the jar is used for the dressing, and it’s your secret flavor weapon here.

Updated at: Thu, 10 Apr 2025 21:11:22 GMT