Chickpea Artichoke Salad For Two Recipes

CHICKPEA, ARTICHOKE, AND FETA SALAD

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.

GREEK ORZO SALAD WITH CHICKPEAS & ARTICHOKE HEARTS

Steps:

• Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.
• Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.
• Divide spinach between 2 plates and top with the salad.

CHICKPEA ARTICHOKE SALAD

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.

AVOCADO CHICKPEA SALAD

Steps:

• Dice the onion, avocado, cherry tomatoes, and cucumber.
• Add the diced vegetables to a salad bowl or mixing bowl, along with chopped parsley, crumbled feta cheese and drained and rinsed canned chickpeas.
• Pour over olive oil and lemon juice, along with the salt, pepper and Italian seasoning.
• Stir to combine the ingredients evenly, and serve.

CHICKPEA AND ARTICHOKE MASALA

Steps:

• Process the onion, Garlic-Ginger Paste, and tomatoes in a food processor or blender until smooth.
• Meanwhile, warm the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds. Once they're done popping, add the onion-tomato paste you just made, and saute until it thickens and deepens in color, about 10 minutes.
• Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds. Then add the yogurt, a little at a time so it doesn't curdle. Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 minutes. Taste for seasonings and serve garnished with cilantro.
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

MEDITERRANEAN CHICKPEA SALAD

Steps:

• Serve: Serve immediately or cover and refrigerate. You can keep this salad in the fridge covered, for 5 days. Enjoy cold or at room temperature.