25 minutes
A Mediterranean-inspired salad that combines the hearty textures of chickpeas with the freshness of ripe tomatoes and the rich flair of Parmesan.
Tomatoes, cut into bite-sized pieces
0 lb
Cooked Chickpeas, rinsed
cups
Flat Leaf Parsley, coarsely chopped
cups
Parmesan Cheese, roughly chopped
cups
Kalamata Olives, hand-torn
cups
Capers, drained
tablespoons
Lemon Juice, fresh
tablespoons
Garlic, finely grated
cloves
to taste
1. Combine Ingredients
Begin by welcoming each ingredient into a large bowl as if gathering friends for a feast. Start with the ripe tomatoes, followed by the chickpeas, parsley, Parmesan, and olives. Sprinkle in the capers and drizzle the olive oil, then add the lemon juice and grated garlic. Introduce them gently to each other with a tender mix, allowing a brief moment for the flavors to exchange pleasantries and meld harmoniously.
2. Season and Rest
Now, listen to the salad as you season with a pinch of kosher salt, and perhaps another squeeze of lemon if it whispers for more zest. Let the salad rest, anywhere from 10 minutes to 2 hours, depending on how well you want the flavors to get acquainted and intensify. The chickpeas will absorb the tangy, savory notes, and the tomatoes will soften slightly, creating a perfect textural balance.
3. Serve
Serve this Puttanesca Chickpea-Tomato Salad with confidence, knowing you've crafted a dish that's as nourishing as it is flavorful. With each forkful, your guests should find a bright, zesty taste that transports them to a sunny Italian coastline.
Use the ripest, most fragrant tomatoes and high-quality canned chickpeas, or better yet, cook dried chickpeas for deeper flavor and better texture.
Adjust anchovy, capers, and olives to taste, but embrace these core ingredients for a true puttanesca experience. Finely mince anchovies if you're hesitant about their boldness.
Use the best extra-virgin olive oil you can afford to add fruitiness and richness to the salad.
Macerate the chopped tomatoes with a bit of salt to enhance their natural sweetness and umami. Consider a mix of heirloom varieties for texture and flavor variance.
Use fresh basil and parsley liberally. A few leaves of fresh oregano can add traditional Italian depth if available.
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