Antipasto Chickpea Salad

Recipe courtesy of Recipe Tin Eats

Ingredients

Dressing

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

Salad

2 x 400g/14 oz. cans chickpeas, drained
3 packed cups baby rocket/arugula leaves, roughly torn by hand
350g/12 oz. jar roasted red pepper strips, drained, roughly chopped
200g/7 oz. jar marinated artichoke hearts, drained, roughly chopped
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

Instructions

1. Shake ingredients in a jar to combine.
2. 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. Transfer to serving dish. Garnish with reserved feta and coriander/cilantro.

Nutrition

Calories:512cal (26%) Carbohydrates:30g  (10%) Protein:8g (16%) Fat:40g (62%) Saturated Fat:6g (38%) Polyunsaturated Fat:2g Monounsaturated Fat:12g Cholesterol:6mg (2%) Sodium:2338mg (102%) Potassium:932mg (27%) Fiber:9g (38%)Sugar:11g (12%) Vitamin A:3652IU (73%) Vitamin C:115mg (139%) Calcium:151mg (15%) Iron:5mg (28%)