Easy Summer Salad: Antipasto Chickpea Salad
One of the thing I love about summer cooking is that it’s not really “cooking” at all; there’s an emphasis on easy to put together salads and other cold dishes.
This easy and flavorful chickpea salad has 3 basic steps: (1) purchase yummy antipasto from your supermarket; (2) open a can of chickpeas; and (3) combine, season and chill.
I love the antipasto bar at my local store. It’s abundant and filled with variety of antipasti that make it easy to pull together a simple but elegant and filling appetizer platter. You can take as much or as little as you want, put it all in one container or separate containers, and the price is calculated by pound. It’s also economical if you don’t want to store full-size jars of olives, artichokes, sundried tomatoes, mushrooms, peppers and more. (No more opening a jar of fuzzy sundried tomatoes!)
I thought up this easy chickpea summer salad on my last trip to the store. I knew I wanted a mix of spicy, vinegary flavors with fresh basil and lemon. So, I selected just a few of each of: marinated artichokes, jumbo black olives, sundried tomatoes, peppadew peppers and roasted garlic cloves. You can mix and match whatever you enjoy the most, what looks great and sounds great that day. I used a 1-pound size container, but it was only about 1/2 full. It was a good chickpea-to-antipasto ratio in the final salad.
The chickpea salad came together really easily, in minutes actually! The longest part was waiting for it to chill and blend before devouring it! Serve it as a side dish or to make it an entree salad, serve on top of a bed of mixed greens drizzled with olive oil and lemon juice.
Easy Antipasto Chickpea Salad
1 15 oz. can of chickpeas, drained, rinsed and air-dried
1/2 pound of mixed antipasto
Juice of 1 lemon
1 T. olive oil
2 T. grated Parmesan cheese (or more to taste)
5 or 6 large basil leaves
Salt and pepper to taste
- Place chickpeas in a small serving bowl.
- Chop antipasto into bite-sized pieces.
- Add the antipasto pieces (and any oil from the container) to the chickpeas.
- Roll the basil leaves together into a small, tight roll and slice thinly into a chiffonade.
- Add the basil, lemon juice, olive oil and cheese to the bowl and mix gently. Season with salt and pepper (and if you like, a bit of onion powder).
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
This chickpea salad is even better the next day! It’s a great dish to take to a summer barbecue or family reunion. Enjoy!
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