Description
A vibrant, easy-to-make salad featuring crispy chickpeas and artichoke hearts, perfect for warm evenings or as a side dish.
Ingredients
Main Ingredients
- 1 can artichoke hearts (Rinse and cut into bite-sized pieces if large.)
- 1 can chickpeas (Rinse and drain.)
- 1/2 tsp garlic powder
- 1 lemon wedges (Used for squeezing fresh lemon juice on the salad.)
- Juice of 1 lemon
- 2 tbsp fresh parsley (Can substitute with dried parsley, if needed.)
- 1/4 cup red onion (Finely chopped.)
- 1 tsp Dijon mustard
- 1 tsp maple syrup or honey (Can use either based on preference.)
- 1/2 tsp smoked paprika
- 1/2 cup roasted red peppers (Rinse if jarred to reduce strong flavor.)
- 4 tbsp olive oil
- 1/4 cup feta cheese (Crumble just before serving.)
Instructions
Preparation
- Rinse and drain the chickpeas and artichoke hearts.
- In a large bowl, combine the chickpeas, artichokes, garlic powder, lemon wedges, lemon juice, parsley, and red onion.
- In a separate small bowl, whisk together the Dijon mustard, maple syrup (or honey), smoked paprika, olive oil, salt, and black pepper.
- Pour the dressing over the salad and toss to combine.
- Fold in the roasted red peppers and feta cheese.
- Serve immediately or chill in the refrigerator before serving.
Notes
To maintain texture, hold off on adding feta until just before serving if planning to chill the salad. The dressing can be stored separately for meal prep.
- Prep Time: 10 minutes
- Category: Salad, Side
- Cuisine: Mediterranean