Puttanesca Chickpea-Tomato Salad
Updated August 18, 2022
Joe Lingeman for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds ripe tomatoes of any size, cut into 1- or 2-bite pieces
3 cups cooked, rinsed chickpeas, white beans or a mix (homemade or from two 15-ounce cans)
½ cup coarsely chopped parsley leaves and stems
1 ½ ounces Parmesan, coarsely chopped or crumbled (about ⅓ cup)
¼ cup extra-virgin olive oil
¼ cup kalamata olives, torn in half and pitted
3 tablespoons drained capers
1 tablespoon lemon juice, plus more to taste
1 small garlic clove, finely grated
Kosher salt
Nutritional analysis per serving (4 to 6 servings)
134 grams carbs; 6 milligrams cholesterol; 851 calories; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 34 grams fiber; 840 milligrams sodium; 54 grams protein; 8 grams sugar
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
- 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.
- 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.)
Private Notes
Comments
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.
I used feta instead of Parmesan and added some sliced red onions. Absolutely delicious and so easy to prepare.
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.
I replaced the beans with diced, took out the beans and used cilantro instead of parsley, dill pickles instead of capers, sun dried tomatoes instead of olives, beets instead of tomatoes and goat cheese instead of parmesan. I left the olive oil and garlic (five large cloves) and added pepper. Delicious! Thanks for the recipe.
Well I haven’t had a chance yet to try this, it looks amazing! I wanted to add one bit of information concerning Vegan this dish. Concerning omitting the cheese, I wanted to let you know that this isn’t necessary anymore. There are amazing vegan Parmesan cheeses available now. My favorite is Violife’s Parmesan wedge. My omnivore chef Friend was shocked amazing this cheese is, and how well it graded, just like dairy Parmesan.
I make something very close to this weekly (no cheese), it is the perfect lunch. I usually add some diced mini or English cucumbers, or raw diced zucchini, and fresh oregano, and often add a can of olive oil packed tuna. It's so easy to vary and is delicious however you make it, not to mention, a very healthy meal.