Antipasto chickpea salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant salad of canned chickpeas tossed with arugula, artichokes, olives, and feta in a sun-dried tomato vinaigrette. Protein-rich, tangy, and Mediterranean, it keeps for three days.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 2630mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 527mg
- Calcium
- 335mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2630MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.