Salad buncis antipasto

Recipe video above. This salad uses big, punchy antipasto flavours to transform canned chickpeas from meh to seriously delicious - fast! Excellent protein-laden, meat-free meal or work lunch option as it keeps well for 3 days. Switch out the add-ins with whatever takes your fancy. But whatever you d

⏱ 15 menit 🔨 Persiapan 15mnt 📊 Mudah 🍽 4 porsi ⭐ 4.9 (23) 👁 38
Salad buncis antipasto

Bahan-bahan

4 porsi

Langkah-langkah

  1. Dressing - Shake ingredients in a jar to combine.
  2. Toss - Set aside a bit of coriander/cilantro and feta for garnish. Place all remaining salad ingredients into a big mixing bowl. Pour dressing over salad, and toss gently together to combine well. The feta will get a bit smeary - love it!
  3. Serve - Transfer to serving dish. Garnish with reserved feta and coriander/cilantro. Dig in!

Nutrisi per porsi

Protein8g
Karbo30g
Lemak40g
512kcal
8gProtein
30gKarbo
40gLemak

💰 Estimasi Harga

Total Bahan
Rp 10.833
Per Porsi
Rp 2.708/porsi
🏠 Lebih Hemat
~Rp 21.666 dari beli jadi!
📋 Rincian Harga Bahan (27% bahan terdeteksi)
BahanJumlahSubtotal
oil reserved from sun-dried tomatoes jar 5 tbsp Rp 900
sherry vinegar 1 tbsp -
medium garlic clove 1 -
ground coriander 0.25 tsp -
cooking salt/kosher salt 0.25 tsp -
black pepper 0.25 tsp -
x 400g/14 oz cans chickpeas 2 -
packed cups baby rocket/arugula leaves 3 Rp 4.800
/12 oz jar roasted red pepper strips 350 g -
/7 oz jar marinated artichoke hearts 200 g -
sliced black kalamata olives 0.5 cup -
sun-dried tomato strips in oil 0.75 cup Rp 2.133
/8oz cherry tomatoes 250 g Rp 3.000
coriander/cilantro leaves 0.3333333333333333 cup -
/7 oz Danish feta 200 g -

*Harga pasar perkiraan, bisa berbeda di daerah Anda

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Bahan Serupa

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Salad buncis antipasto

Bahan-bahan:
  • 5 tbsp oil reserved from sun-dried tomatoes jar ((in salad, below), or extra virgin olive oil)
  • 2 1/2 tbsp sherry vinegar ((Note 1))
  • 1 medium garlic clove (, minced using garlic press (or finely grated))
  • 1/4 tsp ground coriander
  • 1/4 tsp cooking salt/kosher salt
  • 1/4 tsp black pepper
  • 2 x 400g/14 oz cans chickpeas (, drained (Note 3 for dried))
  • 3 packed cups baby rocket/arugula leaves (, roughly torn by hand into 2.5cm / 1" pieces (Note 4))
  • 350 g /12 oz jar roasted red pepper strips (, drained, roughly chopped into 2.5cm/1" pieces)
  • 200 g /7 oz jar marinated artichoke hearts (, drained, roughly chopped into 1.25 cm / 1/2" pieces)
  • 1/2 cup sliced black kalamata olives
  • 3/4 cup sun-dried tomato strips in oil (, chopped into 1.25 cm / 1/2" pieces (reserve oil from jar for Dressing) (3 oz))
  • 250 g /8oz cherry tomatoes (, halved)
  • 1/3 cup coriander/cilantro leaves (, roughly chopped)
  • 200 g /7 oz Danish feta (or Greek) (, crumbled)

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