Best 5 Chick Pea Artichoke Heart And Romaine Salad Recipes
Indulge in a symphony of flavors with our Chickpea, Artichoke Heart, and Romaine Salad, a delightful fusion of textures and tastes. This vibrant salad features tender chickpeas, tangy artichoke hearts, and crisp romaine lettuce, tossed in a zesty lemon-tahini dressing. The subtle crunch of toasted pine nuts adds a nutty dimension, while crumbled feta cheese lends a creamy richness. Experience a burst of freshness with each bite as you savor this delectable salad, perfect for a light lunch, vibrant side dish, or healthy dinner option.
In addition to the main recipe, this article offers a collection of enticing variations to suit diverse dietary preferences and culinary adventures. Explore the vibrant flavors of a Mediterranean-inspired salad with sun-dried tomatoes, Kalamata olives, and a zesty oregano dressing. For a vegan delight, craft a creamy avocado-tahini dressing and top with crunchy roasted chickpeas. If you're craving a spicy kick, try the Sriracha-spiked dressing and add a sprinkle of chili flakes for an extra burst of heat. Whether you prefer a classic or a more adventurous palate, these variations offer endless possibilities to create your perfect salad.
LEMON ARTICHOKE ROMAINE SALAD
"I created this dish when I was trying to duplicate a very lemony Caesar salad," recalls Kathy Armstrong of Post Falls, Idaho. "I think my version is not only delicious but more healthful, too!"
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place first 4 ingredients in a large bowl. Place all remaining ingredients except cheese in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat., Sprinkle with cheese. Serve immediately.
Nutrition Facts : Calories 105 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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.
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
HEART-Y SALAD: HEARTS OF ROMAINE, PALM, AND ARTICHOKE
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place romaine on a platter and toss with parsley tops. Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle. Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens. Shred cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle the salad with balsamic vinegar and oil; season with salt and pepper.
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:
- Prep Your Ingredients: Before you start cooking, take a few minutes to prep your ingredients. This will help you stay organized and ensure that everything is ready when you need it.
- Choose Fresh Ingredients: Using fresh, high-quality ingredients will make a big difference in the taste of your salad. Look for crisp romaine lettuce, tender artichoke hearts, and plump chickpeas.
- Don't Overcook the Chickpeas: Chickpeas are best when cooked until they are tender but still retain a slight bite. Overcooked chickpeas will be mushy and bland.
- Make Your Own Vinaigrette: The vinaigrette is a key component of this salad. It adds flavor and helps to dress the salad greens. Be sure to use good-quality olive oil and vinegar.
- Add Some Crunch: To add some extra crunch to your salad, consider adding some chopped nuts or seeds. Walnuts, almonds, and sunflower seeds are all great options.
- Serve Immediately: This salad is best served immediately after it is made. The dressing will start to wilt the lettuce if it sits for too long.
Conclusion:
This chickpea, artichoke heart, and romaine salad is a delicious and healthy way to enjoy a light lunch or dinner. It's packed with protein, fiber, and vitamins, and it's also low in calories and fat. With its vibrant flavors and textures, this salad is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give this salad a try. You won't be disappointed!
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