Puttanesca Chickpea-Tomato Salad

By Ali Slagle

Updated Aug. 19, 2022

Puttanesca Chickpea-Tomato Salad
Joe Lingeman for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
15 minutes
Rating
5(2,570)
Comments
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This recipe turns tomato salad into a meal by marrying creamy beans with some of the briny, salty ingredients found in pasta puttanesca, like tomatoes, capers, olives and garlic. While Parmesan isn’t traditional to puttanesca, coarsely chopped pebbles of it add bursts of umami to this salad. Feel free to omit the cheese for a vegan dish, or embellish the mix with fresh or dried chile, tinned fish or more vegetables. This recipe is not only adaptable but also improves as it sits: The tomato juices mingle with the oil, olives and capers — and the beans drink it all up.

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Ingredients

Yield:4 to 6 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.)

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Ratings

5 out of 5
2,570 user ratings
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Comments

mosaic

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.

KW

I used feta instead of Parmesan and added some sliced red onions. Absolutely delicious and so easy to prepare.

Leigh

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.

Allan Mahnke

An absolutely wonderful summertime supper. It's a great dish! We agree with everything in the instructions, except the suggestion to use chickpeas. Unless they have been pureed we would never call garbanzos "creamy." Nearly all of the other choices would be wonderful (we used cannellini beans), but unless the chickpeas are part of a larger collection, not them. True, Parmigiano would probably not be traditional in a Neapolitan dish, but Pecorino would, and it would be lovely here.

Fern

Oh my! Where has this recipe been hiding for my 70 years? TJ's has been selling Flavor Bomb small tomatoes & they make this dish if you can't grow your own tomatoes. 2nd day, added more garlic, cheese & capers -- never measured these things the first time. Might add mint &/or basil w/parsley next time.

Pam M.

Easy - was excellent - might increase kalamata olive next time

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