Antipasto Chickpea Salad

Name: Antipasto Chickpea Salad
Total time: 15 min
Ingredients: 5 tbsp + ¾ cups Sun dried tomato; 2 ½ tbsp Sherry vinegar; 1 Garlic; ¼ tsp Coriander seed, ground; ¼ tsp Salt; ¼ tsp Black pepper; 2 x 400 g Chickpea; 3 Arugula; 350 g Bell pepper, roasted; 200 g Artichoke; ½ cups Kalamata olive, sliced; 250 g Cherry tomato; ⅓ cups Cilantro; 200 g Feta cheese

By RecipeTin Eats · 15 min

Ingredients

Sun dried tomato5 tbsp + ¾ cups
Sherry vinegar2 ½ tbsp
Garlic1
Coriander seed · ground¼ tsp
Salt¼ tsp
Black pepper¼ tsp
Chickpea2 x 400 g
Arugula3
Bell pepper · roasted350 g
Artichoke200 g
Kalamata olive · sliced½ cups
Cherry tomato250 g
Cilantro⅓ cups
Feta cheese200 g

Instructions

Shake the dressing ingredients in a jar to combine.
Set aside some of the coriander and feta for garnish.
Put the remaining salad ingredients in a large bowl, pour the dressing over, and toss gently until well combined.
Transfer to a serving dish and garnish with the reserved feta and coriander.

Summarized from RecipeTin Eats's video. Watch it for the details.

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Garlic Cheese Tomato Bell pepper Cherry tomato Chickpea Olive Feta cheese

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