Salad of Marinated Chickpeas

Insalatina di Ceci Marinati 

This classic southern Italian antipasto is also a great accompaniment to seafood, grilled tuna or tuna packed in oil; grilled leg of lamb, whether whole, cut into steaks, or as brochettes; roast chicken; and thinly sliced dry-cured or smoked ham both domestic or imported.

Photo by Paul Moore

For 6 first course servings:

The amount given with a “QB” ingredient is a suggestion. “QB” stands for “quanto basta.” It basically means in Italian “how much is needed.” It’s up to you how much or how little to use. The amount may also change due to the quality of the ingredient or how old it is.

• about half a small red onion QB

• a small garlic clove QB

• a couple tablespoons red wine vinegar QB

• fine sea salt, red pepper flakes

• 1/3 cup extra virgin olive oil

• 2 15-ounce cans chickpeas

• 1 medium carrot, some parsley QB

• 2 cups or so of arugula leaves QB

Mince about 2 tablespoons red onion. Place in a small bowl.  

Mince the garlic. Add to the onion.  

Add the vinegar and a 1/4-teaspoon each salt and red pepper flakes.  

Stir to combine. Let rest 10 minutes.  

Drain the chickpeas in a sieve and rinse with cold water. Place in a medium-size bowl.  

Peel and grate the carrot over the chickpeas.  

Chop the parsley and add to the chickpeas.  

While whisking the vinegar add the oil in a steady stream.  

Add the dressing to the chickpeas and gently stir to combine.  

Cover and refrigerate 1-2 hours.  

Remove from the refrigerator 30 minutes before serving. Stir from time to time and adjust the seasonings to taste.  

Add the arugula just before serving. Gently stir to coat the leaves.  

Serve.  

You can download or print a version of this recipe here.