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Artichoke Chickpea Salad (Warm)


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Rate this recipe 4.2/5 (12 Votes)


  • 1 can artichokes, approximately 12 artichokes, quartered
  • 2 cups garbanzo beans (chickpeas), cooked
  • 1/2 cup onion, minced
  • 1 clove garlic clove, minced
  • 1 1/2 tablespoons fresh lemon juice
  • 1/8 cup extra-virgin olive oil
  • 3-4 sun-dried tomatoes, sliced thinly (optional, and to taste)
  • 1/2 teaspoon rosemary, ground - can use more, if desired
  • Sea salt and freshly ground black pepper, to taste



Step 1

1. Add quartered artichokes to a pan with a little extra-virgin olive oil and about a teaspoon of lemon juice. Cook over medium heat, stirring occasionally, until the chokes begin to brown. Add artichokes to a bowl with garbanzo beans.

2. Add onion and garlic to a pan with a little extra-virgin olive oil and a touch of water. Heat over medium-high heat, stirring occasionally, until tender. Add to the bowl with the artichokes and beans.

3. Add lemon juice, olive oil, sun-dried tomatoes, rosemary, salt and pepper to the bowl. Mix thoroughly.

Serves: 2

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