Puttanesca Chickpea-Tomato Salad


1½ lbs ripe tomatoes, cut into bite size pieces
2 14 oz cans Pastene Chickpeas, rinsed
½ cup parsley leaves, coarsely chopped
½ cup parmesan, coarsely grated or crumbled
¼ cup Pastene Extra Virgin Olive Oil
¼ cup Pastene Pitted Kalamata Olives, roughly chopped
3 Tbsp Pastene Capers, drained
1 Tbsp lemon juice, plus more to taste
1 garlic clove, finely grated
kosher salt to taste


  • In a large bowl, combine 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.
  • Before serving, taste and add more salt and lemon juice until it tastes bright. The balance is largely dependent on the tomatoes. 
  • This salad keeps for up to 2 days in the refrigerator. Bring to room temperature before serving.

Product Used

Get our latest offers and promotions