Chickpea and Artichoke Salad

1

ABOUT THE RECIPE:

Serve this pretty and hearty Chickpea and Artichoke Salad for lunch, brunch or a light supper.

Makes 4 to 6 servings

2

1 can (14 to 15 ounces) chickpeas (garbanzo beans), drained and rinsed
2 to 3 ounces baby spinach, finely chopped
5 to 6 sweet mini peppers (or 1 medium red or orange bell pepper), seeded and thinly sliced
1 can (14 to 15 ounces) water-packed artichoke hearts, drained and chopped
2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
2 tablespoons balsamic vinegar or freshly squeezed lemon juice
1/8 teaspoon smoked paprika
1/8 teaspoon garlic powder
Salt, to taste
Freshly ground black pepper, to taste

3

Put the chickpeas, spinach, mini pepper slices, artichoke hearts, olive oil, maple syrup, vinegar (or lemon juice), 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.

4

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:

Serve this pretty and hearty Chickpea and Artichoke Salad for lunch, brunch or a light supper.

Makes 4 to 6 servings

2

1 can (14 to 15 ounces) chickpeas (garbanzo beans), drained and rinsed
2 to 3 ounces baby spinach, finely chopped
5 to 6 sweet mini peppers (or 1 medium red or orange bell pepper), seeded and thinly sliced
1 can (14 to 15 ounces) water-packed artichoke hearts, drained and chopped
2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
2 tablespoons balsamic vinegar or freshly squeezed lemon juice
1/8 teaspoon smoked paprika
1/8 teaspoon garlic powder
Salt, to taste
Freshly ground black pepper, to taste

3

Put the chickpeas, spinach, mini pepper slices, artichoke hearts, olive oil, maple syrup, vinegar (or lemon juice), 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.

4

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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