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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

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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

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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
This delicious salad recipe is from EASY VEGAN HOME COOKING! You can purchase a signed copy HERE or buy Easy Vegan Home Cooking on Amazon HERE.

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