Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Antipasto Chickpea Salad Recipe
I really like this chickpea salad as a result of it entails little greater than opening jars, it retains effectively for days and the chickpeas maintain me full for longer. It’s like an antipasto platter, within the type of a protein-laden, good-for-you meal!
Skilled meals writers would in all probability describe chickpeas as a clean canvas for flavour. I’m not that eloquent. I’ll simply say bluntly – I discover chickpeas moderately bland.
So if you see chickpeas in a recipe of mine, they’re at all times with huge, daring flavours. Suppose – Indian curries, chorizo stew, Moroccan tray bake, Brazilian stew, Greek Marinated Chickpea Salad.
Right now’s recipe isn’t any exception. Take canned chickpeas and toss with a lot of punchy flavoured antipasto issues – sun-dried tomato, roasted purple peppers, artichokes and feta – tossed in a dressing made utilizing the oil from the jar of sun-dried tomato.
Boring chickpeas? Not in my world!!
OK! Let’s get cracking opening jars. 😂 Right here’s what you want.
Add-ins
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Canned chickpeas – I exploit canned for comfort however if you happen to’d desire utilizing dried, you will want 1 1/2 cups dried chickpeas. 8 to 24 hours soak, 30 to 45 minute simmer.
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Solar-dried tomato – Get the kind in oil as we’re utilizing the oil from the jar to make the dressing!
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Different antipasto issues – Artichokes, roasted purple peppers, olives. Be at liberty to change out as you would like!
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Child rocket/arugula – Good perky, barely pepper leafy greens that works effectively with the daring flavours of the antipasto. Plus, it holds up higher in salads than crisper leafy greens, like iceberg, when saved in a single day.
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Cherry tomatoes – Bursts of recent juicy sweetness.
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Danish feta, or Inexperienced feta – I like utilizing Danish feta on this as a result of it’s creamier and form of goes smeary when tossed. However Greek feta works simply as effectively from a flavour perspective.
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Coriander/cilantro – Contemporary herby goodness that works so effectively with the flavours on this salad!
Dressing
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Solar-dried tomato oil – The oil reserved from the jar of sun-dried tomatoes. Free flavour!
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Sherry vinegar – A barely smoother vinegar with just a little extra layers of flavour. Substitute with champagne vinegar, white wine vinegar, purple wine vinegar, or apple cider vinegar.
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Garlic – Minced utilizing a garlic press or finely grated utilizing a microplane, so it melds into the dressing.
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Coriander – For a touch of delicate, heat spicing.
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Salt and pepper – Only one/4 teaspoon of every, as a result of the antipasto objects are already salty.
Loads of jar opening! 😂
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Pressure 5 tablespoons of oil from the sun-dried tomatoes right into a jar to make the dressing. Prime up with additional virgin olive oil, if you happen to’re quick.
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Dressing – Add the remainder of the substances into the jar and shake effectively till mixed. I like utilizing jars to make dressing – quick and efficient method to combine the dressing up totally, and helpful to retailer leftover.
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Drain & roughly chop the artichokes, roasted purple peppers and solar dried tomato.
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Mix all of the salad substances in a big bowl, however reserve just a little feta and coriander/cilantro for garnish.
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Pour over dressing.
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Toss gently. A few of the feta will go a bit smeary and creamy – I really like this! In case you are after a extra pristine look, then simply maintain the feta again till the tip and do it all through the salad.
Now THAT is a bowl of chickpea deliciousness.
Make this for dinner tonight, work-lunch tomorrow then have any leftovers on the aspect of no matter you’re having for dinner the night time after.
I can’t wait so that you can get hooked on this as I’m! – Johnsat x
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
- 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!
Notes
1. Vinegar alternatives: champagne vinegar, white wine vinegar, red wine vinegar, or apple cider vinegar.
2. The antipasto items added in this salad are absolutely open to interpretation! Use whatever you fancy or have. Double up on things you’re long on. Replace things that aren’t to your taste.
3. Dried chickpeas – Use 1 1/2 cups dried chickpeas. Soak in water 8 – 24 hrs, drain then simmer 30 to 45 minutes until firm but tender to the bite (check early, cook time depends on age. Older = longer, fresher = faster cook). Drain, cool, use per recipe.
4. Leafy greens – Baby spinach would work well here and last better than crisper greens (like iceberg, cos/romaine) if you are intending to keep leftovers.
5. LEFTOVERS Keeps well 3 days in the fridge. Toss well before serving. If intentionally making ahead, best to keep the dressing separate. If making for work lunches, I like to make 50% extra dressing and portion the dressing for each serving.
Nutrition per serving.
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