Best 2 Artichoke Chick Pea Salad Recipes
Indulge in a delightful culinary journey with our versatile artichoke chickpea salad, a harmonious blend of flavors and textures that will tantalize your taste buds. This vibrant salad features tender artichoke hearts, succulent chickpeas, and a symphony of colorful vegetables, all tossed in a zesty lemon-tahini dressing. It's a perfect balance of tangy, creamy, and savory notes that will leave you craving more.
But that's not all! This article also offers a tantalizing array of additional recipes to satisfy every palate. From the classic and comforting slow-cooker chicken artichoke soup to the exotic and flavorful Moroccan-spiced artichoke and chickpea tagine, there's a dish here to suit any occasion.
So, get ready to embark on a culinary adventure with our artichoke chickpea salad and explore the diverse world of artichoke and chickpea recipes that await you. Your taste buds will thank you!
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.
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.
Tips:
- Use fresh artichokes: Fresh artichokes have a more vibrant flavor and texture than canned or frozen artichokes.
- Trim the artichokes properly: To trim artichokes, remove the tough outer leaves and the sharp tips of the inner leaves. Cut the artichokes in half and scoop out the fuzzy choke.
- Cook the artichokes until tender: Artichoke quarters should be cooked until tender but still slightly firm. Overcooked artichokes will be mushy.
- Use a variety of beans: This recipe calls for chickpeas, but you can use any type of bean you like. Black beans, kidney beans, or lentils would all be good choices.
- 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 5 days. This will save you time when you're ready to assemble the salad.
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 also very easy to make. So next time you are looking for a quick and easy meal, give this salad a try.
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