Chickpea Artichoke Salad Recipes

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ARTICHOKE AND CHICKPEA SALAD

Categories     Bread     Salad     Appetizer     Artichoke     Chickpea     Brine

Yield serves 4 to 6

Number Of Ingredients 10



Artichoke and Chickpea Salad image

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.

3 cups day-old 1/2-inch bread cubes
Two 10-ounce jars artichoke halves or quarters in brine, drained
16-ounce can chickpeas, rinsed and drained
1/2 cup sun-dried tomatoes in oil, drained and halved
1/2 cup sliced almonds, toasted
5 tablespoons red-wine vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh mint

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



Marinated Chickpea and Artichoke Salad with Feta image

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.

1 (15 ounce) can chickpeas, rinsed and drained (garbanzo beans)
1 (14 ounce) can artichoke hearts, drained
1 (7 ounce) jar roasted sweet red peppers, drained and diced
1/2 cup pitted kalamata olive
1/2 cup crumbled feta cheese
3 scallions, finely sliced
1/4 cup chopped fresh parsley
1/4 cup red wine vinegar
1 -2 tablespoon chopped of fresh mint
2 teaspoons za'atar spice mix (optional)
1 teaspoon sugar (or to taste)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil

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