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Fresh Mediterranean Chickpea Antipasto Salad

Fresh Mediterranean Chickpea Antipasto Salad - featured image
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A quick, easy, and healthy Mediterranean-inspired salad featuring chickpeas, marinated artichokes, roasted red peppers, olives, and fresh herbs, tossed in a zesty lemon-olive oil dressing. Perfect for lunches, potlucks, or light dinners.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 cup marinated artichoke hearts, chopped
  • 1 cup roasted red peppers, sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • Fresh basil (optional), a handful, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Drain and rinse 1 can (15 oz / 425 g) of chickpeas thoroughly in a colander. Let them drain well to prevent the salad from becoming watery.
  2. Thinly slice 1 small red onion and halve 1 cup of cherry tomatoes. Chop 1 cup of marinated artichoke hearts and slice 1 cup of roasted red peppers.
  3. In a large mixing bowl, add the chickpeas, sliced onion, tomatoes, artichokes, roasted peppers, and 1/2 cup pitted Kalamata olives (halved). Toss gently to mix the textures.
  4. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, and salt and pepper to taste until emulsified.
  5. Pour the dressing over the salad ingredients and toss gently but thoroughly to coat everything.
  6. Chop 1/4 cup fresh parsley and optionally a handful of fresh basil, then sprinkle them over the salad along with 1/2 cup crumbled feta cheese. Give one last gentle toss to distribute.
  7. Taste and add a pinch more salt, pepper, or lemon juice if needed. Serve immediately or refrigerate for up to 2 hours to let flavors meld.

Notes

Rinse chickpeas well to remove excess starch and canned taste. Toss salad gently to avoid squishing tomatoes. For best texture, keep dressing separate if prepping ahead and toss just before serving. Salad can be refrigerated up to 3 days; flavors deepen but avoid sogginess.

Nutrition

Keywords: Mediterranean salad, chickpea salad, antipasto salad, healthy salad, easy salad recipe, vegetarian, gluten-free

Find it online: https://grubella.com/fresh-mediterranean-chickpea-antipasto-salad-recipe-easy-healthy-meal-idea/