Artichoke Chickpea Salad Warm Recipe 425

CHICKPEA, ARTICHOKE, AND FETA SALAD

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.

MARINATED CHICKPEA AND ARTICHOKE SALAD WITH FETA

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.

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.

ARTICHOKE CHICKPEA SALAD (WARM) RECIPE - (4.2/5)

Steps:

• 1. Add quartered artichokes to a pan with a little extra-virgin olive oil and about a teaspoon of lemon juice. Cook over medium heat, stirring occasionally, until the chokes begin to brown. Add artichokes to a bowl with garbanzo beans. 2. Add onion and garlic to a pan with a little extra-virgin olive oil and a touch of water. Heat over medium-high heat, stirring occasionally, until tender. Add to the bowl with the artichokes and beans. 3. Add lemon juice, olive oil, sun-dried tomatoes, rosemary, salt and pepper to the bowl. Mix thoroughly. Serves: 2