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
Scale
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.
