Umami Recipes
Umami Recipes

NYT Classics

Puttanesca Chickpea-Tomato Salad

6 servings


15 minutes

total time


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 1/3 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 small garlic clove, finely grated

Kosher salt


In a large bowl, stir together 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 your tomatoes. (This salad keeps for up to 2 days in the refrigerator. Bring to room temperature before serving.)


Serving Size




Total Fat

14 g

Saturated Fat

3 g

Unsaturated Fat

10 g

Trans Fat

0 g




840 mg

Total Carbohydrate

134 g

Dietary Fiber

34 g

Total Sugars

8 g


54 g

6 servings


15 minutes

total time
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