Description
A delicious and refreshing Crispy Chickpea Artichoke Salad with Lemon Dressing that delights your taste buds!
Ingredients
Scale
- 1/3 cup freshly-squeezed lemon juice
- 1 tablespoon grated lemon zest
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/3 cup olive oil
- Salt and pepper to taste
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 medium cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 jars (12 oz each) artichoke hearts drained and roughly chopped
- 1 medium sweet pepper, cut into 1/2-inch pieces
- 1/2 cup crumbled feta
- 2 tablespoons minced fresh parsley
Instructions
- In a small bowl, whisk lemon juice, zest, mustard, and honey together. Slowly drizzle in olive oil, whisking constantly until vinaigrette is smooth. Season with salt and pepper to taste and refrigerate until ready to use.
- Preheat oven to 400F and line a large sheet pan with parchment paper.
- In a medium bowl, toss chickpeas, garlic, olive oil, and salt and pepper to taste until evenly coated.
- Arrange chickpeas in a single layer on the sheet pan and bake at 400F for 15-20 minutes until chickpeas are golden brown and crispy. Cool slightly.
- In a large serving bowl, combine chickpeas, artichoke hearts, sweet pepper, feta, and parsley.
- Drizzle dressing over the top and toss to evenly coat. Season salad with salt and pepper to taste.
- Serve salad immediately and enjoy!
Notes
- For a vegan version, substitute honey with maple syrup.
- Feel free to add your favorite vegetables or nuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg