Best Golden Chickpea And Artichoke Salad Recipes

CHICKPEA, ARTICHOKE, AND FETA SALAD

Chickpea, Artichoke, and Feta Salad image

A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.

Provided by KELLYJEANNE

Categories Salad Beans

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

1 (15 ounce) can chickpeas, drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 stalk celery, chopped
¼ cup crumbled feta cheese
¼ cup chopped fresh flat-leaf parsley
½ lemon, juiced, or more to taste
1 tablespoon extra-virgin olive oil
¼ teaspoon minced garlic
¼ teaspoon chopped fresh mint, or to taste
¼ teaspoon chopped fresh oregano, or to taste
¼ teaspoon chopped fresh thyme, or to taste

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.

Nutrition Facts : Calories 128.1 calories, Carbohydrate 16 g, Cholesterol 9.3 mg, Fat 5.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 506.4 mg, Sugar 0.6 g

MARINATED CHICKPEA AND ARTICHOKE SALAD WITH FETA

Marinated Chickpea and Artichoke Salad with Feta image

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

Ingredients

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

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.

MARINATED GREEK-INSPIRED CHICKPEA SALAD

Marinated Greek-Inspired Chickpea Salad image

This salad gets even better the longer it marinates in the refrigerator. While it's completely yummy right away, it tastes best after about 8 hours. I made up this salad after having early spring cravings for crunchy, crisp, refreshing summer food. The tangy vinaigrette and the sharp feta cheese balance perfectly with the hearty chickpeas and crunchy, sweet veggies and make for a really vibrant and satisfying salad. It is delicious alongside pickled baby beets or grilled chicken too. You can also put it in a wrap, or you can use it as a dip--sort of like a Greek salsa.

Provided by Michelle Walker

Time 30m

Yield 6

Number Of Ingredients 13

Ingredients

5 tablespoons freshly squeezed lemon juice
4 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
3 cloves garlic, minced
1 teaspoon cracked black pepper
½ teaspoon kosher salt
1 (16 ounce) can chickpeas, rinsed and drained
1 (10 ounce) basket cherry tomatoes, diced
1 (8 ounce) package crumbled feta cheese
1 large English cucumber, diced
1 large red bell pepper, diced
1 medium sweet red onion, diced
1 bunch fresh mint, chopped

Steps:

Whisk lemon juice, olive oil, vinegar, garlic, pepper, and salt for vinaigrette together in a large salad bowl.
Stir chickpeas, cherry tomatoes, feta cheese, cucumber, bell pepper, onion, and mint into the bowl until well coated with vinaigrette.
Serve immediately or refrigerate until flavors have melded, 8 hours to overnight.

Nutrition Facts : Calories 314.7 calories, Carbohydrate 28.7 g, Cholesterol 33.7 mg, Fat 18.3 g, Fiber 5.1 g, Protein 10.8 g, SaturatedFat 7.1 g, Sodium 816.5 mg, Sugar 4.5 g

ARTICHOKE AND CHICKPEA SALAD

Artichoke and Chickpea Salad image

Categories Bread Salad Appetizer Artichoke Chickpea Brine

Yield serves 4 to 6

Number Of Ingredients 10

Ingredients

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

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.