Puttanesca Chickpea-Tomato Salad
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1½pounds ripe tomatoes of any size, cut into 1- or 2-bite pieces
- 3cups cooked, rinsed chickpeas, white beans or a mix (homemade or from two 15-ounce cans)
- ½cup coarsely chopped parsley leaves and stems
- 1½ounces Parmesan, coarsely chopped or crumbled (about ⅓ cup)
- ¼cup extra-virgin olive oil
- ¼cup kalamata olives, torn in half and pitted
- 3tablespoons drained capers
- 1tablespoon lemon juice, plus more to taste
- 1small garlic clove, finely grated
- Kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
851 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 134 grams carbohydrates; 34 grams dietary fiber; 8 grams sugars; 54 grams protein; 840 milligrams sodium
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.
Powered byPreparation
- 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
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Cooking Notes
mosaic
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.
KW
I used feta instead of Parmesan and added some sliced red onions. Absolutely delicious and so easy to prepare.
Leigh
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.
Maureen
Add red pepper flakes to taste.
Mary Bird
Used dried garbanzos, soaked and cooked. Added quartered, cooked artichoke hearts and fresh chopped oregano (hey! it’s Italian!!). A super delicious and healthy salad.
Augi
I added anchovies, fresh basil to replace parsley, and small chunks of mozzarella to replace parmesan. It worked!
Smufty
Placed oil, lemon, garlic in small jar - then added a good pinch of anchovy paste, before shaking and adding to salad. The anchovy paste dissolves and gives the necessary umami and taste to allow this to be called a puttanesca.
Jessica Ride
August meal perfection. I wish I would have let the tomatoes sit in a colander for just a few min before adding. Since everything is so expensive these days, I think I’ll turn the leftovers into a panzanella and stretch this into a 6-8 serving meal.
smb in kentucky
Absolutely delicious. Seeded about half of the tomatoes but tossed in the rest after the 1” chop. Added a shake of red pepper flakes and some dried oregano; we loved it that way, but this is fantastic as is. Perfect way to appreciate late summer tomatoes. Next time, I might add a tin of drained sardines, chopped, and serve on crusty bread. Don’t skip the Parmesan unless making this vegan!
Nadine
Great and easy recipe, I've made it twice now. First time exactly as written, but felt like it missed something. A sprinkle of balsamic balanced it out. Second time I added red bell pepper for extra vegetables and left out the cheese, while increasing the olives and capers to keep the same level of saltiness. Worked out great, very forgiving recipe. Also perfect to make ahead for office lunch or picnics.
redtapegrrl
my thoughts exactly, though for me mozz would be an addition, not a replacement.
Sarah
We loved this! Many thanks for suggestions in the comments. We added red onion, orange bell pepper, a can of artichoke hearts, and a can of tuna. We substituted basil for parsley. We sprinkled with oregano and red pepper flakes. We considered all the quantities to be suggestions and adjusted them according to our tastes.
Usha
Very tasty and easy. I’m thinking a small amt of finely chopped shallots?
nicola
This was absolutely fantastic! I’m a bit picky about olives but they added a really lovely salty counterpoint to the tomatoes. I added a very thinly sliced small fennel bulb for a bit of crunch and had burrata with it too. I know there’s Parmesan in there already but I couldn’t help myself…
Mary W.
Used fresh oregano because that’s what I had.
Easy and delcious
I made it exactly as written and it was so delicious. I will certainly make again.
Kathy Adams
This is a smashing dish...Quite flavorful and unique. My party guests loved it and I'll definitely make it again. Might add some baby spinach or kale next time, too. Definitely a keeper.
Jay
So delicious! Made as written with some great suggestions from everyone below. Hands down you have to add or top your bowl with tuna in oil. Something about fish with this dish is just magical. I also took the fantastic suggestion of adding anchovy paste (1-2tsp) to the dressing as well as a handful of chopped basil and lots of cracked black pepper. This has now made it top the top of the week night rotation!
Julia
Used feta and tuna- delicious! Easy to make and going to try different variations.
Jen H.
I made this for my family to have for lunches this week and it's just delightful! I used one can of chickpeas and one can of white beans, used both basil and parsley for the herbs, and added some anchovy paste to the olive oil and lemon juice before combining. We'll be having this again for sure - healthy and delicious! Thank you!
Liz in MA
So delicious! Used 1 can chickpeas, 1 can cannellini, and used canned diced tomatoes since it’s not tomato season. A delight to have for lunch throughout the week (I admit to eating early most days because I was craving this so badly once I tasted it!). Next time, will probably skip the Parmesan and up the olives instead. Would be great with basil instead of parsley too!
susan
this salad is crazy good. i do not use parm, eyeball all ingredients with liberal seasoning, allow ample time to marinate. prefer canned beans here for texture…one of my favorite NYT recipes.
G. Karl
Next time I will cut this recipe in half and still be able to serve 4-5. I’ll also wait for summer tomatoes.
FH Cyclist
Good and very easy to make. I used tepary beans that I cooked in an instant pot. Great dinner when u have beans on the fridge and tomatoes on hand
Kathy Frankel
It was delicious with no cheese at all!
Sharanya
Should have used crisper tomatoes…mine were heirloom from the farmers market but like about to become unusable! Ah well glad I got to toss them in this before they had to be chucked
yum
Good but don’t know how to make not soggy?
o
Best with excellent tomatoes; used small chickpeas, which were great with it. Scaled everything down a bit so that there were equal tomatoes as chickpeas
A
Love this, so delicious and refreshing. Sometimes I add cucumbers if I have them, or mix this in with leftover quinoa to bulk it out
Hannah
This was delicious! I added some cubed eggplant that I tossed with olive oil and roasted at 425 because it had been in my fridge for a while, and it was a tasty addition I plan to repeat.
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