Dinner

Antipasto Chickpea Salad Recipe

ByMariam Harutyunyan February 13, 2026February 13, 2026

Introduction

This Antipasto Chickpea Salad is a vibrant and satisfying dish packed with Mediterranean flavors. Combining hearty chickpeas with tangy artichokes, roasted peppers, and creamy feta, it’s perfect as a light lunch or a colorful side for your dinner table.

A large wooden bowl filled with a mixed salad sits on a white marbled surface. The salad has several layers: at the bottom green arugula leaves with a fresh, leafy texture; scattered on top are small red cherry tomatoes, creamy white chunks of crumbled feta cheese, beige chickpeas, and pale yellow artichoke hearts. There are also sliced black olives and sun-dried tomatoes adding dark brown and red colors across the salad. A wooden spoon is partially immersed in the salad, giving a natural, rustic feel. Around the bowl, fresh arugula and cherry tomatoes are scattered on the white marbled surface, adding extra color and freshness to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 tbsp oil reserved from sun-dried tomatoes jar (or extra virgin olive oil)
2 1/2 tbsp sherry vinegar

1 medium garlic clove, minced using garlic press or finely grated
1/4 tsp ground coriander

1/4 tsp cooking salt or kosher salt
1/4 tsp black pepper

2 x 400g (14 oz) cans chickpeas, drained
3 packed cups baby rocket (arugula) leaves, roughly torn into 2.5cm (1″) pieces
350g (12 oz) jar roasted red pepper strips, drained and roughly chopped into 2.5cm (1″) pieces

200g (7 oz) jar marinated artichoke hearts, drained and roughly chopped into 1.25cm (1/2″) pieces
1/2 cup sliced black kalamata olives
3/4 cup sun-dried tomato strips in oil, chopped into 1.25cm (1/2″) pieces (reserve oil from jar for dressing)

250g (8 oz) cherry tomatoes, halved
1/3 cup coriander (cilantro) leaves, roughly chopped
200g (7 oz) Danish or Greek feta, crumbled

Instructions

Step 1: Prepare the dressing by shaking together the reserved sun-dried tomato oil, sherry vinegar, minced garlic, ground coriander, salt, and black pepper in a jar until well combined.
Step 2: Set aside a small amount of coriander leaves and feta for garnish. In a large mixing bowl, add the chickpeas, rocket leaves, roasted red peppers, artichoke hearts, kalamata olives, sun-dried tomatoes, cherry tomatoes, and chopped coriander. Pour the dressing over the salad and toss gently to combine. The feta will soften slightly in the process, adding creaminess.
Step 3: Transfer the salad to a serving dish and sprinkle the reserved feta and coriander leaves on top as a garnish. Serve immediately and enjoy!

Tips & Variations

For an extra flavor boost, toast the coriander seeds lightly before grinding them for the dressing.
Swap sherry vinegar with red wine vinegar or lemon juice if preferred.
Use dried chickpeas soaked overnight and cooked until tender for a fresher texture; otherwise, canned chickpeas work perfectly.

Add some toasted pine nuts or walnuts for added crunch.
If you like it spicy, sprinkle some chili flakes into the dressing.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, as the rocket leaves may wilt over time. If needed, let it come to room temperature before serving and give it a gentle toss. Avoid adding dressing until ready to serve if you plan to keep it longer.

How to Serve

A large white bowl filled with a colorful layered salad, starting with a base of fresh green arugula leaves at the bottom, topped with a mix of golden chickpeas spread across the middle. Scattered on top are bright red cherry tomatoes and thin strips of roasted red peppers, mixed with chunks of pale yellow artichoke hearts. There are also small pieces of dark purple black olives and finely chopped red onions adding contrast throughout. Large crumbles of creamy white feta cheese are spread unevenly over the top, with some green herb bits sprinkled around. A wooden-handled spoon is placed inside the bowl, resting on the salad. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the salad components in advance but toss them with the dressing just before serving to keep the greens fresh and crisp.

Is this salad suitable for vegans?

This recipe contains feta cheese, which is not vegan. You can omit the feta or substitute it with a plant-based cheese or tofu to make it vegan-friendly.