Best 4 Artichoke And Chickpea Salad Recipes
**Indulge in a Delightful Culinary Journey with Artichoke and Chickpea Salad: A Symphony of Flavors and Textures**
Embark on a tantalizing adventure for your taste buds with our curated collection of artichoke and chickpea salad recipes. These culinary masterpieces are a harmonious blend of flavors and textures, featuring the unique charm of artichokes and the hearty goodness of chickpeas. Each recipe offers a distinct interpretation of this classic combination, catering to diverse preferences and dietary needs. From vibrant Mediterranean-inspired salads to refreshing vegan options, our selection promises an explosion of flavors that will leave you craving more. Get ready to elevate your lunch spreads, picnics, and dinner tables with these delectable artichoke and chickpea salad creations.
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 HEART, AND TOMATO SALAD WITH ARUGULA
From Vegetarian Times May/June 2010: The hearty 3/4 cup serving of chickpeas in this salad packs about 11 grams of protein and 9 grams of fiber. Artichoke hearts, tomatoes, and baby arugula add a rainbow of antioxidants, including lycopene, beta-carotene, and vitamin C. Nutrition facts: 345 calories, 13g protein, 15g fat
Provided by BB2011
Categories Lunch/Snacks
Time 15m
Yield 3 cups, 2 serving(s)
Number Of Ingredients 9
Steps:
- Toss together chickpeas, artichoke hearts, tomatoes, olives (if using), and parsley in bowl.
- Season vinaigrette with sriracha. Toss chickpea mixture with vinaigrette, then stir inarugula and feta, if using. Season with salt and pepper, if desired.
MARINATED CHICKPEA AND ARTICHOKE SALAD WITH FETA
This has a nice Middle Eastern flavor and is very simple to make and just requires a few hours to marinate to blend the flavors. Goes great as a side dish or stuffed into halves of warmed pita bread.
Provided by PalatablePastime
Categories Beans
Time 4h15m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Place chickpeas, artichoke hearts, red peppers, olives, feta, scallions, and parsley into a salad bowl and toss lightly.
- In another small bowl, mix together vinegar, mint, z'atar (if using), sugar, salt, and pepper.
- Slowly add olive oil, whisking to blend.
- Add dressing to salad and stir well.
- Cover and refrigerate for several hours or overnight (best), to blend flavors.
- Serve chilled.
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.
Tips:
- Use fresh, high-quality ingredients: The better the ingredients, the better the salad will taste. Look for fresh artichokes that are firm and have tightly closed leaves. Choose chickpeas that are plump and not wrinkled. Use fresh herbs, such as parsley, cilantro, or basil, for the best flavor.
- Don't overcook the artichokes: Artichokes should be cooked until they are tender but still have a slight bite to them. Overcooked artichokes will be mushy and bland.
- Use a variety of textures: This salad has a nice combination of textures, from the crunchy artichokes to the soft chickpeas and creamy avocado. You can add other ingredients to the salad for even more texture, such as roasted nuts, crumbled cheese, or crispy bread.
- Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to a week. This makes it easy to assemble the salad when you're ready to serve it.
- Serve the salad immediately: This salad is best served immediately after it is made. The artichokes and avocado will start to brown if they sit for too long.
Conclusion:
This artichoke and chickpea salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is packed with flavor and nutrients, and it is easy to make. The next time you are looking for a new salad recipe to try, give this one a try. You won't be disappointed!
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