Warm Chickpea Salad with Tomatoes, Capers and Toasted Breadcrumbs

Ingredients

• 3 15 oz cans canned chickpeas, rinsed and drained (Stir often while warming to prevent sticking.)
• 4 ripe tomatoes, chopped (Use about 1½ lb total; cherry tomatoes may be halved instead.)
• 6 tbsp extra-virgin olive oil (Divided between the dressing and toasted breadcrumbs.)
• 3 tbsp red wine vinegar (For the dressing; lemon juice can provide a similar acidity.)
• 3 tbsp capers, drained (Rinse briefly if especially salty.)
• 4 cloves garlic, thinly sliced (Used with the breadcrumbs; slice thinly so it becomes lightly golden without burning.)
• 1 cup panko breadcrumbs (Use panko rather than standard breadcrumbs, which can taste dry and dusty.)
• 0.5 cup fresh parsley, chopped (Hold back until just before serving.)
• kosher salt (To taste; use less if the capers are salty.)
• black pepper (To taste.)

Steps

1. 1

   Rinse the chickpeas thoroughly under cold running water and drain well. Chop the tomatoes, drain the capers, slice the garlic, and chop the parsley, keeping the parsley aside for the final garnish.

2. 2

   In a large bowl, whisk together the red wine vinegar, about 3 tablespoons of the olive oil, salt, and black pepper. Stir in the capers and chopped tomatoes to make the dressing.

3. 3

   Place the drained chickpeas in a large saucepan or skillet over medium-low heat. Warm them gently for about 10 minutes, stirring often, until heated through but not browned. Frequent stirring helps prevent the chickpeas from sticking.

4. 4

   Add the warm chickpeas to the bowl with the tomato dressing. Toss thoroughly so the chickpeas are coated, then let the salad stand for several minutes as it cools slightly and absorbs the dressing.

5. 5

   Meanwhile, heat the remaining olive oil in a skillet over medium heat. Add the sliced garlic and cook for about 1 minute, stirring, until fragrant and just beginning to turn golden.

6. 6

   Add the panko breadcrumbs to the skillet with the garlic. Toast for 3 to 5 minutes, stirring frequently, until the crumbs are crisp and golden. Remove from the heat immediately if the garlic or crumbs begin to darken too quickly.

7. 7

   Fold the chopped parsley into the chickpea salad just before serving. Taste and adjust the salt, pepper, and acidity as needed.

8. 8

   Transfer the salad to a serving bowl and scatter the warm garlic breadcrumbs over the top. Serve warm or at room temperature.

Notes

The source excerpt states that the salad may be prepared ahead and served at room temperature. If making it in advance, wait to add the parsley and toasted breadcrumb mixture until just before serving. The quantities above are reconstructed estimates because the provided page excerpt did not include the member-only ingredient list or directions.

Nutrition per serving

• salad
• main dish
• vegetarian
• Mediterranean-inspired
• quick weeknight meal
• make-ahead
• warm salad
• crispy topping