Description
A fresh, crispy salad filled with crunchy chickpeas and tender artichokes, perfect for busy weeknights and packed with bright Mediterranean flavors.
Ingredients
Salad Ingredients
- 1 can artichoke hearts (Rinsed and drained)
- 1 can chickpeas (Rinsed and drained)
- 1/2 tsp garlic powder
- 1 lemon (wedges) (For serving)
- 1 Juice of lemon (Freshly squeezed)
- 2 tbsp fresh parsley (Chopped)
- 1/4 cup red onion (Chopped)
- 1 tsp Dijon mustard
- 1 tsp maple syrup or honey
- 1/2 tsp smoked paprika
- 1/2 cup roasted red peppers
- 4 tbsp olive oil
- 1/4 cup feta cheese (For topping)
Instructions
Preparation
- Rinse and drain the chickpeas and artichoke hearts.
- In a large bowl, combine the chickpeas, artichokes, garlic powder, chopped red onion, roasted red peppers, and chopped fresh parsley.
- In a small bowl, whisk together the lemon juice, Dijon mustard, maple syrup (or honey), smoked paprika, olive oil, salt, and black pepper to taste.
- Pour the dressing over the salad and toss gently to combine all ingredients.
- Serve with lemon wedges and sprinkle feta cheese on top.
Notes
Store leftovers in an airtight container in the fridge for about three days. If the chickpeas lose their crunch, briefly reheat them in a skillet. Reserve a few parsley leaves and a little feta for garnish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Light Meal, Salad, Side Dish
- Cuisine: Mediterranean