1

ABOUT THE RECIPE:

Chickpea and Artichoke Salad is a delicious and filling salad to serve as a substantial main course or hearty side dish. The chickpeas and artichoke hearts provide substance, while the spinach and sweet peppers add color and crunch. It’s such a beautiful dish to look at, too

Makes 4 to 6 servings

2

INGREDIENTS:

1 can (14 to 15 ounces) chickpeas (garbanzo beans), drained and rinsed
2 to 3 ounces baby spinach, finely chopped 6 sweet mini peppers (or 1 medium sweet red or orange bell pepper), seeded and thinly sliced
1 can (14 to 15 ounces) water-packed baby artichoke hearts, drained and chopped
2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
2 tablespoons good-quality balsamic vinegar or freshly squeezed lemon juice
⅛ teaspoon smoked paprika (optional)
⅛ teaspoon garlic powder
Salt, to taste
Freshly ground black pepper, to taste

3

INSTRUCTIONS:

Put the chickpeas, spinach, mini pepper slices, artichoke hearts, olive oil, maple syrup, vinegar (or lemon juice), optional paprika, and garlic powder into a large bowl. Gently stir together with a large spoon to thoroughly combine. Taste, and add salt and pepper, as desired.

Cover and refrigerate for 2 to 3 hours to allow the flavors to develop. Divide between four to six bowls and serve.

Ingredients

Directions

1

ABOUT THE RECIPE:

Chickpea and Artichoke Salad is a delicious and filling salad to serve as a substantial main course or hearty side dish. The chickpeas and artichoke hearts provide substance, while the spinach and sweet peppers add color and crunch. It’s such a beautiful dish to look at, too

Makes 4 to 6 servings

2

INGREDIENTS:

1 can (14 to 15 ounces) chickpeas (garbanzo beans), drained and rinsed
2 to 3 ounces baby spinach, finely chopped 6 sweet mini peppers (or 1 medium sweet red or orange bell pepper), seeded and thinly sliced
1 can (14 to 15 ounces) water-packed baby artichoke hearts, drained and chopped
2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
2 tablespoons good-quality balsamic vinegar or freshly squeezed lemon juice
⅛ teaspoon smoked paprika (optional)
⅛ teaspoon garlic powder
Salt, to taste
Freshly ground black pepper, to taste

3

INSTRUCTIONS:

Put the chickpeas, spinach, mini pepper slices, artichoke hearts, olive oil, maple syrup, vinegar (or lemon juice), optional paprika, and garlic powder into a large bowl. Gently stir together with a large spoon to thoroughly combine. Taste, and add salt and pepper, as desired.

Cover and refrigerate for 2 to 3 hours to allow the flavors to develop. Divide between four to six bowls and serve.

Chickpea and Artichoke Salad
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