Prep Time: 15 minutesTotal: 15 minutesServings: 4Ingredients Remove All · Remove Spices · Remove Staples
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 400 grams/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 grams/12 oz jar roasted red pepper strips (, drained, roughly chopped into 2.5cm/1" pieces) 200 grams/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 grams/8 ounces cherry tomatoes (, halved) 1/3 cup coriander/cilantro leaves (, roughly chopped) 200 grams/7 oz Danish feta (or Greek) (, crumbled)
Export 13 ingredients for grocery delivery
Order on Instacart (free delivery) Instructions Helping creators monetize View Recipe Instructions
Show ad-free recipes at the top of any site
Step 1
Dressing - Shake ingredients in a jar to combine.
Step 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!
Step 3
Serve - Transfer to serving dish. Garnish with reserved feta and coriander/cilantro. Dig in!
215 views