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
   Print This Recipe

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.

    Comment

    Paleo Pesto Chicken Salad

    Paleo Pesto Chicken Salad

    There was a manila folder that sat on top of the fridge. This was before we used the internet for everything and printing things off was still the norm, and that folder was the result: a collection of recipes clipped from magazine, printed from websites, or scratched on napkins. That’s where my dad kept all of his regular recipes. He still might, I just haven’t looked on top of the fridge in a while.  

    There’s a simple beauty in keeping all of your recipes in a folder on top of the fridge. When we wanted to make something, we’d pull that folder down and flip through the pages, one at a time, until we uncovered the slip of paper we needed at that moment. There was no organization system, so sometimes I’d spend what felt like forever looking for the right one, but eventually it would show up.  

    Paleo Pesto Chicken Salad

    I’ve never managed to keep my own manila folder. I’ve always been a little too scattered (or creative, if you feel like calling it something nice 😉). It’s rare I make a dish more than 5 times, and if I do it’s because I crave it. That’s the main reason why Oliver wanted me to start this blog— I would make dinner and a week later he’d want the same thing again, but I’d tell him the recipe was gone, or that I didn’t have one at all.  

    When this blog started, I think he thought (fairly so) that I’d be able to keep track of those recipes better. And you know what? It works! (And not just when a recipe is in development, and we eat it several time in one week). I also go back to old posts all the time when I’m thinking, “I could really go for some mole,” or “these bananas are destined to become bread”.  

    Paleo Pesto Chicken Salad

    This chicken salad recipe was something I started making pre-blog. It was the result of a lot of left over chicken, a little creativity, and a love of pesto. Now I’m writing it down, so that I’ll keep coming back to it.  

    Paleo Pesto Chicken Salad

    Paleo Pesto Chicken Salad

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

    Regular chicken salad is dressed in a heavy mayo — this version is lighter, perfect for summer!

    Serves: 4    |    Total Active Time:



    Ingredients:

    • 1 pound chicken breast, precooked and cubed
    • 1/2 cup black olives, halved
    • 2 medium zucchini, cubed
    • 1 cup broccoli florets, cut small
    • 1 tablespoon avocado oil
    • 3/4 cup sliced grape tomatoes
    • 2 ounces basil
    • 1/4 cup walnuts
    • 4 cloves garlic
    • 2 tablespoons nutritional yeast
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon lemon juice
    • Salt & Pepper

    Directions:

    1. Prepare the veggies: Preheat the oven to 450°F. Toss the broccoli and zucchini in avocado oil. Spread them out in an oven-safe dish and place in oven. Roast for 20 minutes, until zucchini is cooked through and broccoli begins to brown. Remove from oven and set aside to cool.
    2. Prepare the pesto: in a food processor, pulse the garlic and nuts until coarsely ground. Add the olive oil, lemon juice, and nutrition yeast, along with a pinch of salt and a few cracks of pepper. Pulse once or twice, then add the basil and pulse until ground into a paste.
    3. Use a spatula to scoop the pesto into a serving dish. Fold the tomatoes, olives, cubes chicken, and cooled veggies into the pesto.
    4. Serve warm or chilled. Great on greens, crackers, or straight from the bowl.

    4 Comments

    Paleo Creamy Basil & Tomato Chicken

    UPDATE 6/27/2017: This one of the most popular recipes on Foraged Dish, but for a long time I've felt that the images just didn't do it justice! I have updated several of the images below, but it's still the same recipe. 

    Creamy Basil & Tomato Chicken

    Yup, I've been on an aggressive pesto kick lately. A bit out of season, but still delicious! For breakfast, lunch, and now dinner, pesto has been on everything in this house over the last few weeks. 

    I managed to transfer this summer's basil plant to a pot when the weather started to turn, along with some thyme and some rosemary. The basil, which I was sure would last only a short while, thrived. We even moved the plant to our new place! 

    Creamy Basil & Tomato Chicken

    And then... ugh, then my basil plant's days came to an end. It was an easy mistake -- I just grabbed the wrong spray bottle (we have two white spray bottles, one filled with water and the other filled vinegar). And that's the end of the story: I grabbed the wrong bottle, doused my basil plant in vinegar, and two days later found it had transformed into a basil graveyard. Shriveled. Black. Droopy. 

    Creamy Basil & Tomato Chicken

    I guess this pesto kick is like a mourning for my poor little plant. But, I guess this is exactly what's so good about plants: once the days are warm again, the light bright, I'll grow a new one, and the pesto days will be back! Until then, it's store-bought basil for me. 

    Creamy Basil & Tomato Chicken

    Paleo Creamy Basil & Tomato Chicken

    Paleo, Gluten-Free, Grain-Free    |       |    Print This Recipe

    Seared chicken is smothered in a creamy pesto sauce and served with warm cherry tomatoes.

    Serves: 4   |    Total Time:



    Ingredients:

    • 1 pound chicken boneless skinless chicken thighs or breasts
    • 1/2 yellow onion
    • 1 teaspoon coconut oil
    • 1/2 teaspoon arrowroot powder
    • 1/3 cup cold water
    • 1/2 cup canned coconut milk
    • 1 batch nut-free dairy-free pesto, recipe below (or use your favorite pesto, store bought or homemade)
    • 1 cup cherry tomatoes, sliced in half


    • Nut-Free Dairy-Free Pesto:
    • 3 garlic cloves
    • 2 tablespoons sunflower seeds
    • 1 tablespoon nutritional yeast
    • Salt & Pepper
    • 1 package fresh basil (2/3 oz)
    • 1 tablespoon avocado oil

    Directions:

    1. Prepare the pesto: place the garlic in the bowl of a food processor. Pulse until the garlic is finely minced. Add the sunflower seeds and pulse serval times. Add the nutrition yeast, a sprinkle of salt, and a dash of pepper to the food processor. Finally, add the basil and avocado oil. Pulse until the basil is well minced. Set pesto aside while you prepate the rest of the dish.
    2. Heat the coconut oil in a large skillet over medium heat until it sizzles. Slice the onion into strips while the oil heats, and then add it to the pan. Cook until translucent.
    3. Once the onion is translucent, add the chicken to the pan. Cook for 12 minutes, then flip over and cook for 13 more minutes. (To get the best sear, avoid moving it around too much between flips). Chicken should be cooked through. If it is not, continue to cook until chicken has no pink in the middle and juices run clear.
    4. In a small bowl, whisk the arrowroot powder into the water. Add the coconut milk, and then whisk in the pesto. Pour the sauce into the skillet with the chicken. Bring to a gentle simmer.
    5. Add the sliced cherry tomatoes. Allow to simmer for 1-2 more minutes, until tomatoes are warmed, and serve.
    6. Optional: serve over zoodles or spiralized sweet potatoes.

    Want to get more recipes like this? Sign up for the Foraged Dish email newsletter. I'll send you a free printable of my favorite Grain-Free Banana Bread recipe. 

    Creamy Basil & Tomato Chicken

    Let's hang out! Find me on social:

    12 Comments