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.

For 6 first course servings: 

  • about half a small red onion

  • a small garlic clove

  • a couple tablespoons red wine vinegar

  • fine sea salt, red pepper flakes

  • 1/3 cup extra virgin olive oil

  • 2 15-ounce cans chickpeas

  • 1 medium carrot, some parsley

  • 2 cups or so of arugula leaves

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.  


Photo by Paul Moore