Why You’ll Love Antipasto Chickpea Salad Recipe
This salad is loaded with bold antipasto flavours that transform humble chickpeas into something far from boring. It’s no‑cook (aside from opening jars), protein‑rich, and perfect for meal prep or casual dinners. The dressing uses the richly flavoured oil from sun‑dried tomatoes for extra depth, and the mix of crunchy greens, juicy tomatoes and creamy feta creates a deliciously balanced bite every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dressing:
5 tbsp oil reserved from sun‑dried tomato jar (or extra virgin olive oil)
2 1/2 tbsp sherry vinegar
1 medium garlic clove, minced
1/4 tsp ground coriander
1/4 tsp salt
1/4 tsp black pepper
Salad:
2 (400g/14 oz) cans chickpeas, drained
3 packed cups baby rocket (arugula), roughly torn
350g roasted red pepper strips, drained and chopped
200g marinated artichoke hearts, drained and chopped
1/2 cup sliced black (Kalamata) olives
3/4 cup sun‑dried tomato strips, chopped (reserve oil)
250g cherry tomatoes, halved
1/3 cup coriander (cilantro), roughly chopped
200g Danish or Greek feta, crumbled
Directions
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Strain 5 tablespoons of oil from the sun‑dried tomatoes into a jar; top up with extra olive oil if needed.
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Add sherry vinegar, garlic, ground coriander, salt and pepper to the jar; shake well to make the dressing.
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Drain and roughly chop artichokes, roasted red peppers and sun‑dried tomatoes.
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Place chickpeas, greens, peppers, artichokes, olives, sun‑dried tomatoes, cherry tomatoes, coriander and most of the feta in a large bowl (reserve some feta and coriander for garnish).
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Pour dressing over the salad and toss gently to combine.
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Transfer to a serving dish and garnish with reserved feta and coriander.
Servings and timing
Serves: 4–5
Prep time: 15 minutes
Total time: 15 minutes
Variations
• Swap baby spinach for the rocket/arugula for a milder leafy base.
• Add salami, mozzarella balls or pepperoncini for more traditional antipasto elements.
• Use parsley if you prefer over cilantro.
• Marinate chickpeas briefly in the dressing before adding other ingredients for deeper flavour.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. If preparing ahead, keep the dressing separate and toss just before serving to maintain freshness of the greens.
FAQs
What kind of chickpeas should I use?
Canned chickpeas are easiest, but you can use cooked dried chickpeas if you prefer; just adjust quantity to about 1 1/2 cups dried before cooking.
Can I make this salad ahead of time?
Yes, it keeps well for a few days; for best texture, store the dressing separately and toss when ready to serve.
What can I substitute for sherry vinegar?
Champagne vinegar, white wine vinegar, red wine vinegar or apple cider vinegar all work well.
Is this salad vegan?
Remove the feta or replace it with a vegan cheese alternative to make it fully vegan.
Can I add protein to this salad?
Yes — grilled chicken, tuna or salami are delicious additions if you want extra protein.
What herbs work best in this salad?
Coriander (cilantro) is recommended, but parsley is also a great choice if you prefer.
Can I use other greens?
Baby spinach or mixed salad greens can be used instead of rocket/arugula.
How do I prevent the salad from getting soggy?
Store the dressing separately and add it just before serving to keep the greens crisp.
Is this salad gluten‑free?
Yes, this salad is naturally gluten‑free, but always check labels if using packaged antipasto items.
What’s the best way to serve this salad?
Serve it chilled or at room temperature as a lunch, side or light dinner — it pairs beautifully with crusty bread or grilled meats.
Conclusion
Antipasto Chickpea Salad is a quick, satisfying and flavour‑intense dish that elevates simple ingredients into a vibrant meal. With minimal prep and versatile components, it’s ideal for busy weeknights, meal prep or entertaining. Enjoy the bold Mediterranean‑inspired flavours that keep well and taste even better left over.
