Chickpea Artichoke Salad For Two Recipes
CHICKPEA, ARTICHOKE, AND FETA SALAD
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
Time 25m
Yield 6
Number Of Ingredients 11
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
CHICKPEA ARTICHOKE SALAD
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
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
ARTICHOKE AND CHICKPEA SALAD
Steps:
- Preheat the oven to 350 degrees F. Put the bread cubes on a baking sheet, and toast in oven until crisp throughout, about 8 to 10 minutes. Let cool.
- Combine the bread cubes, artichokes, chickpeas, sun-dried tomatoes, and almonds in a large serving bowl. Drizzle with the vinegar and oil, season with the salt, and toss well. Add the parsley and mint, and toss again to distribute. Serve at room temperature.
GOLDEN CHICKPEA AND ARTICHOKE SALAD
This recipe is an amazing way to enjoy artichoke hearts and chickpeas together. Originally it came from "Vegan Yum Yum" by Lauren Ulm but I got it out of a local food magazine.
Provided by FancyPants81
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 1. Heat oil in seasoned wok or cast iron skillet. Add chickpeas and cook over medium-high heat for 10 minutes, stirring only occasionally to prevent burning, until chickpeas are golden brown all over. When done, transfer chickpeas to large mixing bowl and set aside.
- 2. Add more oil to pan and saute sliced artichoke hearts until browned. Add artichokes to bowl of chickpeas.
- 3. Toast almonds in dry skillet (if desired) and then grind them in food processor. Add almonds to artichokes and chickpeas. Season salad with lemon juice and salt and stir in chopped parsley. Serve warm or at room temperature, adjusting seasoning if needed.
Nutrition Facts : Calories 265.8, Fat 7.8, SaturatedFat 0.8, Sodium 960.9, Carbohydrate 42.2, Fiber 13.5, Sugar 1.8, Protein 11.8
ARTICHOKE CHICKPEA SALAD (WARM) RECIPE - (4.2/5)
Provided by á-4939
Number Of Ingredients 9
Steps:
- 1. Add quartered artichokes to a pan with a little extra-virgin olive oil and about a teaspoon of lemon juice. Cook over medium heat, stirring occasionally, until the chokes begin to brown. Add artichokes to a bowl with garbanzo beans. 2. Add onion and garlic to a pan with a little extra-virgin olive oil and a touch of water. Heat over medium-high heat, stirring occasionally, until tender. Add to the bowl with the artichokes and beans. 3. Add lemon juice, olive oil, sun-dried tomatoes, rosemary, salt and pepper to the bowl. Mix thoroughly. Serves: 2
CHICKPEA ARTICHOKE SALAD FOR TWO
From Cottage Living Magazine (March 2005). The original recipe also includes instructions to sear a tuna steak to accompany this, so that would be a good addition if you'd like.
Provided by Vino Girl
Categories Lemon
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a medium bowl.
- Cover mixture, and chill.
Nutrition Facts : Calories 550.5, Fat 29.7, SaturatedFat 4, Sodium 740.9, Carbohydrate 61.7, Fiber 14.6, Sugar 1.5, Protein 14.1
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