Chickpea, Olive, and Marinated Artichoke Salad With Mixed Leaves

Name: Chickpea, Olive, and Marinated Artichoke Salad With Mixed Leaves
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 1 can (14 oz) chickpeas, drained and rinsed; 1/2 cup marinated artichoke hearts, quartered; 1/3 cup black or green olives, halved; 1 small red onion, thinly sliced; 4 cups mixed salad leaves (arugula, spinach, or romaine); 1/4 cup crumbled feta cheese (optional); Fresh parsley, chopped (for garnish); For the Dressing:; 3 tbsp olive oil; 1 tbsp red wine vinegar or lemon juice; 1 tsp Dijon mustard; 1 garlic clove, minced; Salt and pepper, to taste

by Matte Black Bowls

2 People

15 min

A chickpea, olive, and marinated artichoke salad with mixed leaves is a perfect dish for any season, offering both freshness in warmer months and heartiness when it's cooler and the leaves have started to turn.

Packed with protein-rich chickpeas and vibrant vegetables, it's a nutritious and convenient option for a quick meal or side dish.

Easy to prepare and full of flavor, it’s an excellent choice for a healthy, no-fuss lunch or dinner that can be tossed together in minutes – Ideal for busy weeknights or light, wholesome eating.

I buy my marinated artichokes from the deli section of the supermarket, and they bring so much flavour and tang to this dish with very little effort.

chickpea olive and marinated artichoke salad with mixed leaves

Chickpea, Olive, and Marinated Artichoke Salad With Mixed Leaves

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Recipe details

Yield 2 People
Time spent: Prep time: 10 Minutes Cook time: 5 Minutes Total time: 15 min

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Ingredients

1 can (14 oz) chickpeas, drained and rinsed
1/2 cup marinated artichoke hearts, quartered
1/3 cup black or green olives, halved
1 small red onion, thinly sliced
4 cups mixed salad leaves (arugula, spinach, or romaine)
1/4 cup crumbled feta cheese (optional)
Fresh parsley, chopped (for garnish)
For the Dressing:
3 tbsp olive oil
1 tbsp red wine vinegar or lemon juice
1 tsp Dijon mustard
1 garlic clove, minced
Salt and pepper, to taste

Instructions

In a small bowl, whisk together the olive oil, red wine vinegar or lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.
In a nonstick pan, fry the chickpeas in a little oil until crispy.
In a large salad bowl, combine the chickpeas, marinated artichoke hearts, olives, red onion, and mixed salad leaves. Drizzle the dressing over the salad and toss gently to coat.
Sprinkle with crumbled feta (if using) and fresh parsley. Serve immediately, either as a light lunch or a side dish.
Enjoy the refreshing flavors of this Mediterranean-inspired salad!

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