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This celebration season, we take a step ahead showing you more ways to make your dinner table stand out. When planning of starters and salads, we encourage you to try our suggestion with chickpeas, that gives a new turn on this legumes and they are no more boring. Furthermore they are rich in fibers, a half cup of cooked chickpeas provides a whopping 6 grams of dietary fiber. Fiber is a nutrient proven to promote both gut and heart health. Looking for a satisfying meal? Add some chickpeas!
Today’s recipe is no exception. Take cooked chickpeas and toss with lots of punchy flavoured antipasto things – sun-dried tomato, roasted red peppers, artichokes, olives and feta – tossed in a dressing made of our extra virgin olive oils selection.
Ingredients
Dressing:
- 5 tbsp oil extra virgin olive oil
- 2 1/2 tbsp apple vinegar
- 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
Salad :
- 2 x 400g/14 oz boiled or canned chickpeas
- 3 packed cups baby rocket/arugula leaves , roughly torn by hand into 2.5cm / 1″ pieces
- 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 Greek feta , crumbled
Instructions
- Dressing – Shake ingredients in a jar to combine.
- 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!
- Serve – Transfer to serving dish. Garnish with reserved feta and coriander/cilantro. Enjoy!
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