Chickpea Antipasto Salad

Chickpea Antipasto Salad

In the kitchen, there is the sound of a ticking clock. From the open sliding door on my right, the leaves rustling in the breeze. The high today is seventy-one degrees. The last time I could say that was probably early April, and it feels like a treat. 

We had no idea what to expect when we arrived in McCall. Boise is surrounded by golden dry hills, the city itself an sprawl of big box department stores. But the further north you go the more trees you find, and the grasses begin to turn green. As you coast down the road into McCall's center you spot Lake Payette, like a gem in the rough. 

Here, I'm going to be soaking up the cooler weather -- currently drinking orange cinnamon tea - but back home, I'm still defaulting to no-cook, no-bake, minimal effort meals, like this Chickpea Antipasto Salad. 

This dish is a bit like pasta salad, minus the pasta, and all you do is mix. That's right: skip the oven, skip the stove, and even skip dishes -- it's a one-bowl wonder. 

Antipasto pasta salad is a picnic classic, with olives, artichokes, sun dried tomatoes, and cheese. But I wanted to make a version that didn’t use pasta. Something gluten-free with more nutrients per bite. Chickpeas are the perfect option here — they have a starchy quality that makes them a good filler, though they are also filling, more so than pasta, and in a good way. So there you have it, a way to fill those pasta salad cravings when you don’t want to fill your stomach with pasta.

You can make this salad ahead of time and chill it. Served over a few fresh lettuce leaves, it makes for a great make-ahead lunch in the middle of summer! Or, put everything in a large serving dish and tote your chickpea antipasto salad along to a potluck.

Chickpea Antipasto Salad
Chickpea Antipasto Salad

Chickpea Antipasto Salad

Published August 23, 2018 by
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Serves: 4-6   |    Active Time: 10 minutes



Ingredients:

  • 2 sixteen-ounce cans chickpeas, drained
  • 1/4 cup red onion, minced
  • 1 cup artichoke hearts, quartered and drained
  • 1/2 cup sliced sun dried tomatoes in oil, drained
  • 1/2 cup sliced kalamata olives, pitted and drained
  • 1/3 cup pesto
  • 1/4 cup fresh basil, minced
  • 2 tablespoons red wine vinegar
  • 1/2 cup feta crumbles
  • Optional: serve over a bed of butterhead lettuce

  • Directions:

    1. In a medium size mixing bowl, combine all ingredients and stir to combine.
    2. Serve immediately, or make a day ahead of time, cover and refrigerate until ready to serve.
    3. Optionally, serve over a bed of butterhead lettuce leaves.

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    Seared Tuna with Puttanesca Sauce

    Seared Tuna with Puttanesca Sauce

    Someone once told me that a cherry tomato has all of the flavor of a regular tomato, but packed into one tiny bite. They said that all tomatoes essentially have all of the same amount of flavor, no matter the size, which is why cherry and grape tomatoes are so sweet. I'm not sure if this is true--I don't even remember who told me this or where I was- but when you eat puttanesca sauce, you'll believe it. 

    Seared Tuna with Puttanesca Sauce

    As with most Italian sauces, this one starts with onions and garlic. They're sautéed until they're fragrant and your tummy rumbles, and then in goes a splash of wine, releasing floral aromas. Normally, this is where you'd add those plain-jane Roma tomatoes, canned tomatoes, or even some slicing tomatoes, diced up small. But here is where this sauce takes a delicious turn: swap in sliced cherry tomatoes and allow their natural sugars to caramelize in the pot along with the onions and wine. 

    It's probably good enough to eat just like that, tomatoes, onions, and wine, but why stop at good-enough? Add a generous dose of herbs, salty capers, and Kalamata olives. 

    Seared Tuna with Puttanesca Sauce

    Seared Tuna with Puttanesca Sauce

    Paleo, Gluten-Free, Grain-Free,    |       |    Print Friendly and PDF

    Cherry tomatoes make this sauce unbelievably flavorful. Olives and capers accent the tuna.

    Serves: 4   |    Total Time:



    Ingredients:

    • 4 ahi tuna steaks
    • 2 teaspoons coconut oil
    • 1 pint cherry tomatoes, sliced into halves
    • 1/2 red onion
    • 2 cloves garlic
    • Salt & pepper
    • Splash of dry red wine
    • 2 small fillets of anchovies (canned)
    • 2 tablespoons fresh basil, minced
    • Dash of cayenne OR pinch of red chili flakes
    • 2 tablespoons capers
    • 1/4 cup kalamata olives

    Directions:

    1. Heat 1 teaspoon on coconut oil over medium heat in a sauce pan. Meanwhile, slice the onion into thin strips and mince the garlic. Add both to the pan once the oil is hot. Cook, stirring, until the onions are translucent and you begin to see brown bits.
    2. Add a splash of wine to the pan, and scrape the bottom to release any onion or garlic that may have stuck to the pan. Allow to simmer for 1 minute.
    3. Add the sliced tomatoes to the pan, and stir. Stir in the basil, red chili flakes/cayenne, minced anchovies, Kalamata olives and capers. Simmer for 5 more minutes until tomatoes have released their juices and the sauce begins to thicken. Season to taste with salt & pepper.
    4. Now, cook the tuna: heat remaining teaspoon of coconut oil in al are skillet over medium-high heat. Once the oil glistens, add the tuna fillets and sear on first side for 1-2 minutes (1 minute for rare, 2 for medium). Flip tuna, and cook on the second side for 1-2 minutes. Serve hot and spoon puttanesca sauce over top.

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