Chickpea Artichoke Heart And Tomato Salad With Arugula Recipes

TOMATO, CHICKPEA, AND ARUGULA SALAD

Tomato, Chickpea, and Arugula Salad image

This vegetarian salad is hearty, satisfying, and easily stored for work lunches.

Provided by Martha Stewart

Number Of Ingredients 8

Ingredients

3 ounces baby arugula (about 4 cups)
2 scallions, thinly sliced
1 can (15 ounces) chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1/4 cup walnuts, toasted if desired
2 tablespoons red-wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper

Steps:

Dividing evenly between 2 airtight containers, layer arugula, scallions, chickpeas, tomatoes, and walnuts; cover, and refrigerate up to overnight.
In 2 more airtight containers, divide vinegar and oil for vinaigrette; season with salt and pepper. Cover and store at room temperature. To serve, shake vinaigrette in containers to combine; pour over salads, and toss.

MOOSEWOOD CHICKPEA AND ARTICHOKE HEART STEW

Moosewood Chickpea and Artichoke Heart Stew image

This recipe is from Moosewood. I never add the winter squash because I don't have any on hand and don't go through the trouble to make it... although they do suggest using a jar of baby food. I also substitute a tablespoon or two of curry powder with the 1 tsp turmeric. I also add some feta cheese if I have some in my fridge. It adds a nice flavor to the stew. Everybody always asks about it at work and wants the recipe. This stew tastes better the next day and freezes well.

Provided by gobruijns

Categories Stew

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

4 cups water or 4 cups vegetable stock
2 medium onions, chopped (about 1 1/2 cups)
2 garlic cloves, minced or pressed
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon sweet paprika
4 medium red potatoes (about 4 cups) or 4 medium white potatoes, cut into 1/2 inch cubes (about 4 cups)
1 sprig fresh rosemary (1 tsp. ground dried)
5 leaves fresh sage, minced (1/2 tsp. dried)
1/2 cup pureed winter squash
3 cups drained cooked chickpeas (two 15-oz. cans)
1 1/2 cups drained artichoke hearts, quartered (one 14 oz. can)
salt & fresh ground pepper
lemon wedge (optional)
grated pecorino cheese (optional) or parmesan cheese (optional)

Steps:

In a saucepan, bring the water or vegetable stock to a simmer.
While the water heats, saute the onions and garlic in the oil for about 8 minutes, until soft.
Stir the turmeric and paprika into the onions and saute for a minute.
Add the potatoes, rosemary, sage, and the simmering water or stock.
Cook about 12 minutes, until the potatoes are tender.
Stir the pureed squash or sweet potatoes, and add the drained chick peas and artichoke hearts.
Remove the rosemary sprig, add salt and pepper to taste, and return to a simmer.
Serve with lemon wedges and top with grated Pecorino or Parmesan, if you wish.

Nutrition Facts : Calories 328.3, Fat 6.3, SaturatedFat 0.8, Sodium 511.5, Carbohydrate 59.7, Fiber 10.8, Sugar 3.7, Protein 10.7

ARTICHOKE HEART AND TOMATO SALAD

Artichoke Heart and Tomato Salad image

Use this as a side or as a filling for a pita sandwich with hummus. Cooking time is chilling time. From Moosewood Restaurant.

Provided by sofie-a-toast

Categories Artichoke

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

4 ripe medium tomatoes
8 canned artichoke hearts (not marinated)
1/4 cup olive oil
1 tablespoon wine vinegar
1 garlic clove, pressed (optional)
1 tablespoon fresh tarragon (or a 1/4 tsp dried)
1 tablespoon fresh basil (or 1/4 tsp dried)
2 tablespoons feta cheese
salt
pepper

Steps:

Cut each tomato into 6 wedges and each artichoke into halves.
Blend the rest of the ingredients and pour over the vegetables. Toss.
Chill for 20 minutes.

CHICKPEA, ARTICHOKE HEART, AND TOMATO SALAD WITH ARUGULA

Chickpea, Artichoke Heart, and Tomato Salad With Arugula image

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

Ingredients

1 1/2 cups cooked chickpeas or 1 (15 ounce) can chickpeas, rinsed and drained
0.5 (6 ounce) jar water-packed artichoke hearts, rinsed, drained, and sliced
1/2 cup small grape tomatoes, halved
1/3 cup chopped pitted kalamata olive (optional)
1/4 cup finely chopped parsley
1/4 cup balsamic vinaigrette
2 -3 drops sriracha sauce
2 cups baby arugula
1 ounce crumbled feta cheese (optional)

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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