Puttanesca Chickpea-Tomato Salad
Updated Aug. 19, 2022
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1½pounds ripe tomatoes of any size, cut into 1- or 2-bite pieces
- 3cups cooked, rinsed chickpeas, white beans or a mix (homemade or from two 15-ounce cans)
- ½cup coarsely chopped parsley leaves and stems
- 1½ounces Parmesan, coarsely chopped or crumbled (about ⅓ cup)
- ¼cup extra-virgin olive oil
- ¼cup kalamata olives, torn in half and pitted
- 3tablespoons drained capers
- 1tablespoon lemon juice, plus more to taste
- 1small garlic clove, finely grated
- Kosher salt
Nutritional analysis per serving (6 servings)
851 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 134 grams carbohydrates; 34 grams dietary fiber; 8 grams sugars; 54 grams protein; 840 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, stir together the tomatoes, chickpeas, parsley, Parmesan, olive oil, olives, capers, lemon juice and garlic. Season lightly with salt and stir once more. Let sit for 10 minutes or up to 2 hours at room temperature.
- Step 2
Before serving, taste and add more salt and lemon juice until it tastes bright. The balance is largely dependent on your tomatoes. (This salad keeps for up to 2 days in the refrigerator. Bring to room temperature before serving.)
Private Notes
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Comments
I made this lovely salad exactly as written. I let it sit for 30 minutes. Tasted, and although it was delicious as is thought some of the fresh oregano might be a nice addition. So, I added some from the garden. Let it sit for another 30 minutes. Tasted and was very pleased. Fast, easy, readily available ingredients and a hit at the potluck brunch. Nothing but a clean bowl to take home. I will definitely make this again. I’m betting it will be even better the next day.
I used feta instead of Parmesan and added some sliced red onions. Absolutely delicious and so easy to prepare.
I topped with nice canned tuna after serving -- perfect! For mellower garlic, grate the garlic into the lemon juice first and let sit while you prep the ingredients. It melds well.
Followed the suggestion of other reviewers and added one anchovy to the dressing, in addition to swapping feta for parmesan. This is a new favorite in our house, we thought it was even better the second day!
Has anyone made this and let it sit overnight? I have potlucks two nights in a row, and I would like to make only one salad! Thanks.
Some of you complain about it being soggy. Here's my recommendation: drink it like broth! OMG, so good. I added white wine vinegar. Lemon juice wasn't doing enough for the flavor. Had no parsley and used celery leaves, as someone suggested. Oh, and I added a cucumber. I drank the liquid from my bowl and even wished for more of the dressing chaser!