If you’re craving a salad that bursts with Mediterranean flavors and hearty textures, this Antipasto Chickpea Salad Recipe is your new go-to. It’s vibrant and fresh yet deeply satisfying thanks to the combination of tender chickpeas, tangy marinated veggies, and creamy feta. Each bite delivers a wonderful balance of peppery rocket, salty olives, and the subtle sweetness of sun-dried tomatoes, all coated in a zesty sherry vinegar dressing that pulls everything together beautifully. Whether you’re looking for a light lunch or a stunning side dish, this salad always shines.
Ingredients You’ll Need
These ingredients are simple but carefully selected to create a symphony of textures and flavors. Each component plays an essential role from the peppery bite of arugula to the rich, briny notes of kalamata olives, making this Antipasto Chickpea Salad Recipe truly special.
- Sun-dried tomato oil (5 tbsp): Adds a rich, fruity base to the dressing that elevates the whole salad.
- Sherry vinegar (2 1/2 tbsp): Provides a sharp but mellow acidity that brightens the dish without overpowering it.
- Garlic clove (1, minced): Offers gentle pungency that wakes up the other flavors.
- Ground coriander (1/4 tsp): Adds a subtle, warm spice note that complements the Mediterranean theme.
- Salt and black pepper (1/4 tsp each): Essential for seasoning and bringing out natural flavors.
- Chickpeas (2 cans, drained): The hearty protein base that adds creaminess and a satisfying bite.
- Baby rocket/arugula (3 packed cups): Brings peppery, leafy freshness and vibrant color.
- Roasted red pepper strips (350g, roughly chopped): Adds sweetness and smoky depth.
- Marinated artichoke hearts (200g, chopped): Offers tender tanginess and texture contrast.
- Black kalamata olives (1/2 cup, sliced): Imparts a salty, briny punch that balances the salad.
- Sun-dried tomato strips in oil (3/4 cup, chopped): Contributes chewy bursts of intense tomato flavor and color.
- Cherry tomatoes (250g, halved): Juicy sweetness that refreshes each mouthful.
- Coriander/cilantro leaves (1/3 cup, chopped): Adds a fresh, citrusy herbal note.
- Danish or Greek feta (200g, crumbled): The creamy, salty finishing touch that ties everything together.
How to Make Antipasto Chickpea Salad Recipe
Step 1: Whip Up the Dressing
Start by combining the reserved sun-dried tomato oil, sherry vinegar, minced garlic, ground coriander, salt, and black pepper in a jar. Shake it well until everything is emulsified into a bright, flavorful dressing. This simple mix wakes up all the flavors and ensures the salad won’t be dry or dull.
Step 2: Toss the Salad Ingredients
Set aside a handful of chopped coriander and some crumbled feta to use later as a garnish. Then, add the chickpeas, rocket, roasted red pepper strips, marinated artichoke hearts, kalamata olives, sun-dried tomatoes, and halved cherry tomatoes into a large bowl. Pour the dressing over the top and toss gently so each bite gets a little bit of everything. The feta will soften a bit and meld with the dressing, creating a luscious texture you’ll adore.
Step 3: Garnish and Serve
Transfer the dressed salad to your favorite serving dish, then sprinkle with the reserved feta and coriander leaves. This final touch not only makes the salad look inviting but also adds bursts of fresh flavor and creamy texture that make every mouthful extra special. Now, dig in and enjoy the vibrant celebration of tastes in this Antipasto Chickpea Salad Recipe!
How to Serve Antipasto Chickpea Salad Recipe
Garnishes
Fresh coriander and crumbled feta are classic garnishes that add brightness and creaminess. You could also try some toasted pine nuts or a sprinkle of freshly cracked black pepper for a little crunch and spice contrast. A zest of lemon on top works wonders if you want an additional citrusy lift.
Side Dishes
This salad pairs beautifully with crusty artisan bread or garlic flatbread to soak up the tangy dressing. For a fuller meal, serve alongside grilled chicken or fish. It also complements antipasto platters featuring cured meats and cheeses, making it a perfect side for gatherings.
Creative Ways to Present
Serve this Antipasto Chickpea Salad Recipe in individual glass jars or pretty bowls for picnics or packed lunches. Layer ingredients to showcase the colors or simply pile high on a rustic wooden board for a stunning family-style presentation. You can also stuff it into pita pockets or wrap it in lettuce leaves for a vibrant handheld option.
Make Ahead and Storage
Storing Leftovers
This salad keeps nicely in an airtight container in the fridge for up to 3 days. The flavors actually deepen with a little resting time, but the rocket may wilt slightly. That won’t affect the taste though — just give it a gentle stir before serving again.
Freezing
Because of the fresh vegetables and leafy greens, freezing this Antipasto Chickpea Salad Recipe isn’t recommended. The texture of the rocket, tomatoes, and marinated veggies will deteriorate after thawing, making the salad less enjoyable.
Reheating
This salad is best enjoyed chilled or at room temperature. If you want a warm element, try gently warming the chickpeas with a drizzle of olive oil before mixing with the raw ingredients. Otherwise, serve as is for maximum fresh flavor.
FAQs
Can I use dried chickpeas instead of canned?
Absolutely! Just soak and cook the dried chickpeas until tender before assembling your salad. This adds a nice homemade touch and can improve texture, but using canned chickpeas is perfectly convenient and works wonderfully.
What can I substitute if I don’t have sherry vinegar?
Red wine vinegar or apple cider vinegar are great alternatives that provide similar acidity and brightness. Just adjust the amount to taste depending on the strength of your vinegar.
Is it possible to make this salad vegan?
Definitely. Simply omit the feta or swap it with a plant-based cheese alternative. The salad’s vibrant flavors still shine through without the cheese.
How spicy is this salad?
This Antipasto Chickpea Salad Recipe isn’t spicy but offers a gentle warmth from the garlic and coriander. If you want a kick, add some chopped chili or a pinch of red pepper flakes.
Can I prepare this salad in advance for a party?
Yes! Assemble the salad and dressing, then keep them separately until just before serving to preserve freshness. Toss everything together right before guests arrive for the best texture and flavor.
Final Thoughts
This Antipasto Chickpea Salad Recipe is one of those dishes that feels effortlessly satisfying and colorful enough to brighten any meal. It’s fresh, flavorful, and so easy to throw together, making it a staple I always recommend for weeknight dinners and entertaining alike. Give it a try and watch it quickly become one of your favorite salads too!
Print
Antipasto Chickpea Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 to 5 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and tangy Antipasto Chickpea Salad combining tender chickpeas with peppery arugula, roasted red peppers, marinated artichokes, kalamata olives, sun-dried tomatoes, juicy cherry tomatoes, fresh coriander, and creamy Danish feta, all tossed in a flavorful sherry vinegar and sun-dried tomato oil dressing. Perfect for a quick, no-cook Mediterranean-inspired lunch or side dish.
Ingredients
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 using garlic press or finely grated
- 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
- Prepare Dressing: In a jar or small bowl, combine the reserved sun-dried tomato oil (or extra virgin olive oil), sherry vinegar, minced garlic, ground coriander, salt, and black pepper. Shake or whisk well to blend all the ingredients thoroughly to form a vibrant and flavorful dressing.
- Toss Salad: Set aside a small amount of coriander and crumbled feta for garnish. In a large mixing bowl, add the drained chickpeas, torn arugula leaves, chopped roasted red peppers, chopped marinated artichoke hearts, sliced kalamata olives, chopped sun-dried tomatoes, halved cherry tomatoes, chopped coriander, and most of the crumbled feta. Pour the freshly made dressing over the salad ingredients and toss gently but thoroughly to combine, allowing the feta to soften and coat the salad.
- Serve: Transfer the tossed salad to a serving dish or bowls. Garnish with the reserved crumbled feta and coriander for a fresh pop of flavor and color. Serve immediately to enjoy the crisp textures and vibrant flavors.
Notes
- Note 1: Use good quality sherry vinegar for a balanced acidity that complements the robust flavors of the salad.
- Note 3: If using dried chickpeas instead of canned, soak overnight and cook until tender before using.
- Note 4: Baby rocket (arugula) provides a peppery bite; if unavailable, young spinach could be a mild alternative.
- Sun-dried tomato oil adds a rich, tangy flavor to the dressing—reserve it carefully when draining the tomatoes.
- This salad is best served fresh but can be stored in the refrigerator for up to a day; the arugula may wilt slightly over time.
