Puttanesca Chickpea Tomato Salad
Servings: 4 to 6
Ingredients
| Qty | Ingredient |
|---|---|
| 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 ⅓ 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 ea | small garlic clove, finely grated |
| Kosher salt |
Preparation
- Stir together ingredients in a large bowl
- Season lightly with salt and stir once more
- Let sit for 10 minutes or up to 2 hours at room temperature
- Before serving, taste and add more salt and lemon juice to taste