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.
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GryphonWithClouts
[email protected]I would definitely make this salad again.
Rit maya Karki
[email protected]This salad is a great way to get kids to eat their vegetables.
Samantha Blom
[email protected]I love that this salad is so versatile. I can add or remove ingredients to suit my taste.
Renson Nyaravi
[email protected]This salad is a great way to use up leftover ingredients.
Mohamed Fainas
[email protected]I would recommend this salad to anyone who is looking for a healthy and delicious meal.
Thomas Smith
[email protected]This salad is a great value for the price. It's a lot of food for the money.
Monir Hasan
[email protected]I found the artichoke hearts to be a bit tough. I would cook them for a little longer next time.
Bimbola Fadamiro
[email protected]The dressing is a bit too oily for my taste. I would use less olive oil next time.
Kamsi laga eze
[email protected]This salad is a bit bland for my taste. I would add some more herbs or spices to it next time.
ArFu Raj
[email protected]I'm not a vegetarian, but I love this salad. It's so flavorful and satisfying.
Danny Tillman
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with chickpeas, artichoke hearts, tomatoes, and arugula.
Lynn Stevenson
[email protected]I love the bright and cheerful colors of this salad. It's a perfect dish for a summer picnic.
Maryam Mohamad
[email protected]This salad is a great make-ahead meal. I made it the night before and it was even better the next day.
Navd Jaan
[email protected]I added some grilled chicken to this salad and it was delicious! It's a great way to get a healthy and protein-packed meal.
Am Gigar
[email protected]This salad is a great way to use up leftover chickpeas and artichoke hearts.
Mehidi Khan
[email protected]I'm not a huge fan of artichokes, but I really enjoyed them in this salad. The dressing is also really good.
Nathan Dreyer
[email protected]This salad is so easy to make and it's so delicious! I love that it's a healthy and filling meal that I can feel good about eating.
Anamika akter
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique combination of ingredients and the dressing was a big hit.
Annie Colinas
[email protected]This salad is a delightful explosion of flavors and textures. The chickpeas add a nutty crunch, the artichoke hearts a briny tang, the tomatoes a juicy sweetness, and the arugula a peppery bite. The dressing is a perfect balance of tangy and savory.