Puttanesca Chickpea-Tomato Salad Recipe (2024)

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.

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

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.

Add red pepper flakes to taste.

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.

I added anchovies, fresh basil to replace parsley, and small chunks of mozzarella to replace parmesan. It worked!

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.

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.

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!

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.

my thoughts exactly, though for me mozz would be an addition, not a replacement.

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.

Very tasty and easy. I’m thinking a small amt of finely chopped shallots?

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…

Used fresh oregano because that’s what I had.

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.

Next time I will cut this recipe in half and still be able to serve 4-5. I’ll also wait for summer tomatoes.

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

It was delicious with no cheese at all!

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

Good but don’t know how to make not soggy?

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

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

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.

We love this recipe as-is and have also modified it several times as we try to keep up with our tomatoes. Red onion is a great addition, and cubes of low-moisture mozzarella. The leftovers are great served over chickpea pasta, with or without tuna. This is a real summer keeper!

Please do not try to chop Parmesan with a sharp knife! I tried to use a serrated cheese knife to chop the cheese and just got back from the ER after slicing my thumb. Google tells me that it is best not to use a knife to cut Parmesan or Parmigiano Reggiano because it is so irregular and grainy. I hope I can save someone else a trip to the hospital!

Made a few alterations and added this atop chilled farro to make it a bit heartier. Delicious!

This was easy, tasty, and healthy. Big win. I added twice as much parsley and lemon juice. This would be great as a potluck dish or bbq side dish.

Fantastic as written, and seems flexible enough to accommodate the changes suggested by other commenters. It has a lot of flavor, so I will probably increase the chick peas by at least a 1/2 cup next time. Very easy to throw together and will make an excellent vegetarian dish for Thanksgiving. I love, love, love this salad!

I made this as written a couple of weeks ago.....absolutely loved it. The olives and lemon juice gave it a great punch. I could hardly stop eating it! So nutritious with the beans. Best summer recipe this year.