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Antipasto chickpea salad
Recipe video above. This salad uses big, punchy antipasto flavours to transform canned chickpeas from meh to seriously delicious - fast! Excellent protein-laden, meat-free meal or work lunch option as it keeps well for 3 days. Switch out the add-ins with whatever takes your fancy. But whatever you do, don't skip the sun-dried tomatoes. The tasty oil from the jar is used for the dressing, and it’s your secret flavor weapon here.
👥 4 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Dressing - Shake ingredients in a jar to combine.
2
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!
3
Serve - Transfer to serving dish. Garnish with reserved feta and coriander/cilantro. Dig in!
Nutrition Facts
calories
512 kcal
fat Content
40 g
serving Size
1 serving
fiber Content
9 g
sugar Content
11 g
sodium Content
2338 mg
protein Content
8 g
cholesterol Content
6 mg
carbohydrate Content
30 g
saturated Fat Content
6 g
unsaturated Fat Content
14 g
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