Chickpea Artichoke Salad Recipes

CHICKPEA ARTICHOKE SALAD

Chickpea Artichoke Salad image

a simple but healthy gluten free, meatless salad with arugula, artichoke hearts and chickpeas, tossed in a simple vinaigrette dressing.

Provided by Amee

Categories Salad

Time 15m

Number Of Ingredients 8

Ingredients

1/2 cup canned quartered artichokes (finely chopped)
1/4 cup red onion (finely chopped)
1 bag baby arugula (I also used watercress because I love it, too)
1/2 cup canned chickpeas (garbanzo beans, drained and rinsed)
3 tbsp red wine vinegar
1/3 cup olive oil
1/4 tsp sea salt
1/8 tsp fresh ground black pepper

Steps:

Chop artichokes and onion.
Combine arugula and/or watercress, chickpeas, onions and artichokes.
Whisk together vinegar, oil, salt and pepper until blended; add to salad. Toss and serve.

Nutrition Facts : Calories 195 kcal, Carbohydrate 6 g, Protein 2 g, Fat 18 g, SaturatedFat 3 g, Sodium 290 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

CHICKPEA, ARTICHOKE, AND FETA SALAD

Chickpea, Artichoke, and Feta Salad image

A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.

Provided by KELLYJEANNE

Categories Salad Beans

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

1 (15 ounce) can chickpeas, drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 stalk celery, chopped
¼ cup crumbled feta cheese
¼ cup chopped fresh flat-leaf parsley
½ lemon, juiced, or more to taste
1 tablespoon extra-virgin olive oil
¼ teaspoon minced garlic
¼ teaspoon chopped fresh mint, or to taste
¼ teaspoon chopped fresh oregano, or to taste
¼ teaspoon chopped fresh thyme, or to taste

Steps:

Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.

Nutrition Facts : Calories 128.1 calories, Carbohydrate 16 g, Cholesterol 9.3 mg, Fat 5.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 506.4 mg, Sugar 0.6 g

ZUCCHINI SALAD WITH CHICKPEA AND ARTICHOKE

Zucchini Salad with Chickpea and Artichoke image

zucchini salad with chickpea and artichoke

Provided by Robin Gagnon

Categories Entree Side Dish

Number Of Ingredients 8

Ingredients

1/2 tbs oil
2 zucchini squash (halved lengthwise, then sliced on the diagonal)
1/4 of a large sweet onion (sliced)
1 clove garlic (minced)
15 oz chick peas (garbanzo beans, rinsed)
15 oz artichoke quarters (drained)
1/4 cup Italian dressing
2 tbs freshly chopped basil

Steps:

Put oil in skillet, and place on med-high heat.
Once hot, add the zucchini, onion & garlic. Saute lightly. The vegetables should be mostly cooked, but still have a bit of tooth to them, not all wilted.
Shut off & remove from burner. Add the chick peas, and artichokes. Stir to mix in and even out temperature.
Add the dressing and basil stir to mix evenly.
Serve warm or cold, as is or with sprinkling of your favorite cheese.

Nutrition Facts : Calories 366 kcal, Carbohydrate 41 g, Protein 11 g, Fat 17 g, SaturatedFat 1 g, Sodium 566 mg, Fiber 11 g, Sugar 11 g, ServingSize 1 serving

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