This recipe started out as 'Quick Chickpea Salad' from Easy Summer Food, but I wanted it to be more substantial, so I added chopped salami and baby bocconcini (mini mozzarella balls) from Trader Joe's to the salad, and it was great. You could also add any of the following: partially sundried (sun-blush) tomatoes, olives, prosciutto, cooked chorizo, tuna, other vegetables, lettuces or herbs. You can also partially prepare the salad ahead of time by combining just the dressing and the chickpeas, allowing the chickpeas to absorb some of the dressing flavors, and adding the fresh ingredients just before serving.
Ingredients (serves 4)
2 cups canned chickpeas, rinsed & drained
4 marinated artichoke hearts, quartered
8oz./250g very ripe cherry tomatoes, halved
8 scallions (spring onions), sliced diagonally into 1/2" pieces
a handful of fresh basil leaves, torn
a small bunch of fresh chives, snipped
leaves from 4 springs of flat-leaf parsley, chopped
2 oz. (55g) fresh shaved Parmesan cheese
1 Tbsp black pepper, cracked with a mortar & pestle
hard italian salami, chopped
mini mozzarella balls, or mozzarella cut into bite size pieces
Dressing
1/3 cup extra virgin olive oil
1 Tbsp freshly squeezed lemon juice
1 tsp Dijon mustard
1 small garlic clove, crushed
sea salt & fresh ground pepper
1. Put the dressing ingredients in a bowl and beat with a fork. Add the chickpeas, artichoke hearts and salami (if using), and toss in the dressing. Cover & chill for up to 4 hours.
2. When ready to serve, add the cherry tomatoes, mozzarella, scallions, basil, chives and parsley. Stir gently, sprinkle with shaved Parmesan, salt and pepper, then serve.
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