Puttanesca Chickpea-Tomato Salad

Name: Puttanesca Chickpea-Tomato Salad
Total time: 15 min
Yield: 4 to 6 servings
Ingredients: 1 1/2 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); 1/2 cup coarsely chopped parsley leaves and stems; 1 1/2 ounces Parmesan, coarsely chopped or crumbled (about 1/3 cup); 1/4 cup extra-virgin olive oil; 1/4 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

By Ali Slagle

Updated Aug. 19, 2022

Puttanesca Chickpea-Tomato Salad — Joe Lingeman for The New York Times. Food Stylist: Cyd Raftus McDowell.

Total Time: 15 minutes
Rating: 4(2,343)
Comments: Read comments

This recipe turns tomato salad into a meal by marrying creamy beans with some of the briny, salty ingredients found in pasta puttanesca, like tomatoes, capers, olives and garlic. While Parmesan isn’t traditional to puttanesca, coarsely chopped pebbles of it add bursts of umami to this salad. Feel free to omit the cheese for a vegan dish, or embellish the mix with fresh or dried chile, tinned fish or more vegetables. This recipe is not only adaptable but also improves as it sits: The tomato juices mingle with the oil, olives and capers — and the beans drink it all up.

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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

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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.)

Ratings

4 out of 5

2,343 user ratings

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Comments

mosaic2 years ago

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.

KW2 years ago

I used feta instead of Parmesan and added some sliced red onions. Absolutely delicious and so easy to prepare.

Leigh2 years ago

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.

J.6 hours ago

Delicious but it's a salt bomb. Used a semi-soft buffalo cheese instead.

John M1 month ago

I used fresh basil and parsley from our garden. Also canned diced tomatoes and canned garbanzos. Eyeballing the proportions worked fine. We will feed this to family when they come!

JS2 months ago

Dill in place of parsley feta tuna

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