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Antipasto Chickpea Salad

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Ingredients

Scale
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • ½ cup cucumber, diced
  • ½ cup red bell pepper, diced
  • ½ cup Kalamata olives, pitted and sliced
  • ¼ cup red onion, thinly sliced
  • ½ cup artichoke hearts, chopped (optional)
  • 1 cup roasted red peppers, chopped (optional)
  • ½ cup feta cheese, crumbled (optional, or use a vegan alternative for dairy-free)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • A pinch of red pepper flakes (optional for a spicy kick)

Ingredient Highlights

  • Chickpeas: Chickpeas are the star of this salad, offering a great source of plant-based protein, fiber, and essential vitamins and minerals. They’re filling and add a nutty, hearty base to the salad.
  • Olives: Kalamata olives are a Mediterranean staple that adds a tangy, briny flavor to the salad, perfectly balancing the other ingredients.
  • Olive Oil & Red Wine Vinegar: These healthy fats help create a delicious, simple dressing that ties the salad together with a zesty kick.
  • Fresh Vegetables: The fresh veggies, including tomatoes, cucumbers, and bell peppers, provide crunch, juiciness, and vibrant colors to the dish.

Instructions

Prepare the Salad:

  1. Rinse the Chickpeas: Begin by draining and rinsing the chickpeas under cold water to remove any excess salt or preservatives. Place them in a large mixing bowl.
  2. Chop the Vegetables: Dice the cucumber, red bell pepper, and red onion into small, bite-sized pieces. Halve the cherry tomatoes and chop the roasted red peppers and artichoke hearts if using.
  3. Add the Olives and Feta: Add the Kalamata olives and crumbled feta cheese (or dairy-free alternative) to the bowl with the chickpeas and vegetables.

Make the Dressing:

  1. Whisk the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic powder, dried oregano, salt, and pepper. Taste and adjust the seasoning as needed. You can also add a pinch of red pepper flakes if you like a little heat.

Assemble the Salad:

  1. Toss the Salad: Pour the dressing over the chickpea and vegetable mixture. Toss everything together gently until all the ingredients are evenly coated in the dressing.
  2. Garnish and Serve: Garnish with fresh parsley and serve immediately. If you prefer, you can refrigerate the salad for an hour to allow the flavors to meld together.

Nutrition

Find it online: https://buttereats.com/antipasto-chickpea-salad/