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Antipasto Chickpea Salad

Antipasto chickpea salad with greens, tomatoes, olives, artichokes and crumbled feta in a wooden bowl.
A bowl of antipasto chickpea salad topped with feta and fresh greens.

Chickpeas, roasted peppers, artichokes, olives and feta come together in a punchy salad with a sun-dried tomato oil dressing.

By Cookin' KitchenUpdated

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  • Prep: 15 minutes
  • Servings: 4 servings

Recipe

Antipasto Chickpea Salad

Chickpeas, roasted peppers, artichokes, olives and feta come together in a punchy salad with a sun-dried tomato oil dressing.

Cookin' · https://cookin.club/recipes/antipasto-chickpea-salad

Prep
15 minutes
Servings
4

Ingredients

4 servings

For 4 servings

Dressing

Salad

Equipment

  • Jar
  • Large mixing bowl
  • Serving dish

Instructions

  1. Step 1: Shake the dressing ingredients together in a jar until combined.

  2. Step 2: Set aside a little coriander/cilantro and feta for garnish. Put the remaining salad ingredients in a large mixing bowl. Pour the dressing over the salad and toss gently to combine. The feta will become a little smeary.

    Sun-dried tomato dressing poured over the salad ingredients.

  3. Step 3: Transfer the salad to a serving dish. Garnish with the reserved feta and coriander/cilantro.

Notes

Variations and storage

Swap or adjust the antipasto ingredients to suit your taste. Champagne, white wine, red wine or apple cider vinegar can replace the sherry vinegar. Baby spinach can stand in for the rocket/arugula, especially if you plan to keep leftovers.

For a dried-chickpea alternative, use 1 1/2 cups dried chickpeas. Soak for 8–24 hours, drain, then simmer for 30–45 minutes until firm but tender. Cooking time varies; check early. Drain and cool before using.

Refrigerate leftovers for up to 3 days and toss well before serving. If making the salad ahead, keep the dressing separate.

Nutrition per serving

Calories
512 kcal
Fat
40 g
Saturated fat
6 g
Carbohydrates
30 g
Sugar
11 g
Fiber
9 g
Protein
8 g
Sodium
2,338 mg
Cholesterol
6 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

This chickpea salad pairs sun-dried tomatoes, roasted red peppers, artichokes, olives and feta with a dressing made using oil from the tomato jar.

Close-up of antipasto ingredients including olives, roasted red peppers, artichokes, sun-dried tomatoes and feta.
Antipasto ingredients ready for the salad.

Bold antipasto flavors

Sun-dried tomato oil, sherry vinegar, garlic, coriander, salt and pepper arranged for the dressing.
Ingredients for the sun-dried tomato dressing.

The salad comes together with jarred ingredients and fresh greens. Sun-dried tomato oil gives the dressing its flavor; top it up with extra-virgin olive oil if you do not have enough.

Overhead layout of chickpeas, feta, tomatoes, olives, coriander, rocket, peppers, artichokes and sun-dried tomatoes.
The salad ingredients arranged before mixing.

Chickpeas, tomatoes, leafy greens and crumbled feta make this a hearty salad for a meal or work lunch.

A large bowl of chickpea salad with rocket, tomatoes, roasted peppers, olives, artichokes and feta.
The finished salad in a large serving bowl.
A single serving of chickpea salad with feta, tomatoes, greens and olives in a small bowl.
A bowl of antipasto chickpea salad ready to eat.

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