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Der Beitrag Artichoke Chickpeas Salad erschien zuerst auf Kimberly Zett.

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Artichoke Chickpeas Salad

Artichoke Chickpeas Salad

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June 8, 2024 by Kimberly

Fresh, zesty, and packed with flavor, this salad is a vibrant blend of artichokes and chickpeas, tossed in a light dressing—a refreshing twist to your meals!

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TOTAL TIME

15 min

SERVES

4 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Revitalize your lunch routine with this bright and nutritious chickpea and artichoke salad. It’s a breeze to whip up, making it perfect for quick meal or a side salad for dinner.

This salad shines when served chilled, making it an excellent choice for picnics. Elevate it by topping with fresh herbs or a sprinkle of feta cheese for those who enjoy a creamy contrast. It pairs wonderfully with crusty bread or as a hearty side to grilled meats.

To keep the salad fresh, store it in an airtight container in the fridge. It tastefully holds up for about three days, with the flavors melding beautifully over time, making it even more delicious!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Artichoke Chickpeas Salad
Artichoke Chickpeas Salad

LET’S MAKE A PIECE OF HAPPINESS

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Artichoke Chickpeas Salad

Artichoke Chickpeas Salad

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  • Author: Kimberly
  • Total Time: 15 minutes
  • Yield: 2 mains or 4 sides 1x
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Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • salad bowl
  • small bowl
  • small whisk
  • garlic press

 

Ingredients

Units
SALAD
  • 450 grams canned artichoke hearts
  • 150 grams canned roasted bell pepper
  • 250 grams canned chickpeas
  • 200 grams cocktail tomatoes
  • 1 red onion
DRESSING
  • 4 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp maple syrup or honey
  • 1 garlic clove
  • salt & pepper to taste
TOPPING
  • fresh basil
  • fresh oregano

Instructions

  1. Drain the artichoke hearts and let them drip off a bit. Then place them in the salad bowl.
  2. Next, drain the chickpeas and rinse with water until no more bubbles form. Dry the chickpeas with a clean towel and pick out any loose skins. Add them to the salad bowl as well.
  3. Cut the grilled peppers into small pieces and add to the other ingredients in the bowl.
  4. Next, chop the tomatoes and peel and slice the onion into fine strips. Add both to the bowl.
  5. In a small bowl, mix the dressing. For this, peel the garlic and press or finely chop it into the bowl, then add olive oil, red wine vinegar, honey (or maple syrup), and dried oregano. Season with salt and pepper. Stir well and pour over the salad.
  6. Gently mix everything so that it’s evenly coated with the dressing. Finally, chop fresh basil and fresh oregano and sprinkle over the salad. Now enjoy your piece of happiness!

Notes

The calorie information may vary depending on the product used, country and region.

  • Cook Time: 15 min

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MORE PIECES OF HAPPINESS

Pico de GalloPico de Gallo Tomato, Cucumber & Parsley Side SaladTomato, Cucumber & Parsley Side Salad Pineapple Mint SaladPineapple Mint Salad Mediterranean Pasta SaladMediterranean Pasta Salad

Der Beitrag Artichoke Chickpeas Salad erschien zuerst auf Kimberly Zett.

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