Description
Inspired by classic pasta Puttanesca and rooted in Southern simplicity, this chickpea tomato salad packs bold Mediterranean flavor with pantry staples like olives, capers, and garlic. Delicious cold, it’s perfect for meal prep, parties, or a quick weeknight dinner.
Ingredients
1 can (15 oz) chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
¼ cup Kalamata olives, halved
2 tsp capers
1 garlic clove, minced
1 anchovy filet (optional)
2 tbsp extra virgin olive oil
Juice of ½ lemon
Salt and cracked black pepper to taste
Chopped fresh parsley or basil (for garnish)
Grated Parmesan (optional)
Instructions
1. In a large bowl, combine drained chickpeas, halved cherry tomatoes, and Kalamata olives.
2. Add minced garlic, anchovy (if using), and capers. Toss gently.
3. Drizzle with olive oil and lemon juice.
4. Season with salt and cracked black pepper. Stir to combine.
5. Let the salad rest for 5–10 minutes to let flavors mingle.
6. Garnish with chopped parsley or basil. Grate Parmesan over the top if desired.
7. Serve chilled or at room temperature.
Notes
For a vegan version, omit the anchovy or substitute with a splash of vegan Soy sauce.
Make it a full meal by adding grilled chicken, shrimp, or cooked grains like farro.
This salad stores well and deepens in flavor after a day in the fridge.
Pairs well with crusty bread, pita chips, or a glass of pinot grigio.
- Prep Time: 12 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-Southern Fusion
Nutrition
- Serving Size: 1½ cups
- Calories: 280
- Sugar: 4g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg
Keywords: puttanesca chickpea salad, Mediterranean salad, high protein vegan salad, easy picnic recipes