Artichoke Chickpeas Salad
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!
15 MINUTES
EINFACH
VEGAN
INT.
325 PER SIDE PORTION
UMAMI
SALAD
SOMMER
ÜBER DIESES REZEPT
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.
How to serve
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.
How to store
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!
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Artichoke Chickpeas Salad
- Dauer: 15 minutes
- Portionen: 2 mains or 4 sides
Description
Empfohlenes Equipment
- scharfes Messer
- Schneidebrett
- salad bowl
- small bowl
- small whisk
- garlic press
Zutaten
- 450 g canned artichoke hearts
- 150 g canned roasted bell pepper
- 250 g canned chickpeas
- 200 g cocktail tomatoes
- 1 red onion
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tbsp maple syrup or honey
- 1 garlic clove
- salt & pepper to taste
- fresh basil
- fresh oregano
ZUBEREITUNG
- Drain the artichoke hearts and let them drip off a bit. Then place them in the salad bowl.
- 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.
- Cut the grilled peppers into small pieces and add to the other ingredients in the bowl.
- Next, chop the tomatoes and peel and slice the onion into fine strips. Add both to the bowl.
- 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.
- 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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