published 5/8/2020
Italian Puttanesca recipes include olives, garlic, anchovies, capers, and tomatoes. These ingredients create a wonderfully rich and salty sauce for many dishes. I wanted to make a Perfectly Imperfect version using Chickpeas and serving it cold. There are so many unique ways of taking these specific ingredients to serve up a tasty lunch, snack, or even an appetizer when entertaining!!
PREP TIME: 5 minutes
COOK TIME: 0
SERVINGS: 2-3 (lunch portions)
ingredients
- 1 can Chickpeas (drained)*
- 1/2 cup pitted Olives (I used Kalamata and large Green olives)
- 2 Anchovy fillets*
- juice of 1/2 Lemon
- 1 1/2 TSP Dijon Mustard
- 2 TBSP Olive Oil
- Salt and Pepper to taste
- 1-2 Scallions (green parts only – chopped)
*You can also use a good quality canned Tuna instead of Chickpeas!
**If you are vegan/vegetarian just skip these but add some good Sea Salt or Finishing Salt since the Anchovies would give that extra saltiness.
***I didn’t use Capers in my recipe because I think they are a little to intense for a cold salad, but absolutely throw some in if you love them.
****I serve this over sliced Tomatoes but feel free to chop them up and add right to the salad itself if you prefer!
instructions
- Place all ingredients, except the Scallions in a small mixer. Pulse until it is pretty smooth but still a little chunky (or however you prefer.)
- Finish with more Cracked Pepper and the Scallions.
- ENJOY!!
I served this salad with sliced Tomatoes and warm Naan Bread. You could also do it with Toast Points, Crackers, Sliced Baguette, etc…or just eat it with a spoon!
Did you try this recipe? Please share any comments or suggestions below!!
