Chickpea Salad - Recipe by Chef Matthew Stowe - Joseph Richard Group
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Chickpea Salad – Recipe by Chef Matthew Stowe

Chickpea Salad

Eggplant caponata, arugula, parmigiana reggiano, Calabrian chili vinaigrette

By Chef Matthew Stowe



1/3 cup olive oil

1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes

¾ cup finely chopped onion

½ teaspoon salt

4 large garlic cloves, finely chopped

¾ cup pureed canned tomatoes

3 tablespoons red wine vinegar

2 tablespoons drained capers

2 Tablespoons

1/3 cup chopped fresh basil


Chickpea puree

1 cup chickpeas drained and rinsed

2 Tablespoons lemon juice

1 teaspoon kosher salt

2 teaspoons white wine vinegar

1 clove garlic

1/3 cup olive oil


Calabrian chili vinaigrette

1/4 cup red wine vinegar

1/3 cup olive oil

1 tablespoon Dijon mustard

1 teaspoon salt

2 teaspoons sugar

1 tablespoon chopped Calabrian chilies



2 cups chickpeas drained and rinsed

1 cup baby arugula

1.5 cups caponata (from above)

2 Tablespoons chopped basil

¼ cup parmigiano reggiano, finely grated

2 Tablespoons olive oil

10-12 small basil leaves for garnish


For the Caponata: Heat olive oil in a large pot over medium heat. Add eggplant, onions and salt. Sauté until eggplant and onions have softened and become soft and brown, about 15 minutes. Add garlic and continue to cook for 2-3 minutes.  Add the pureed tomatoes, red wine vinegar, olives and capers. Cover and simmer until eggplant and onions are very tender, stirring occasionally, about 15-20 minutes. Remove from heat and mix in fresh basil. Transfer caponata to a container and store in the refrigerator until ready to use.


For the Chickpea puree:  Combine all ingredients in a blender and puree until smooth. Transfer to a bowl or plastic squeeze bottle and set aside.


For the Calabrian Chili Vinaigrette: Combine all ingredients in a bowl and whisk until well combined and oil has emulsified.


For the salad:  In a medium mixing bowl combine all ingredients.  Toss with the Calabrian chili vinaigrette.  Season to taste with salt and pepper if desired.


In a serving dish spread chickpea puree around the edge.  Transfer chickpea salad into the middle of the dish and garnish with small basil leaves.


Serves 4-6 people

*this menu item is Gluten Free and will be available on the menu at The Italian Osteria & Cheesebar