Chickpea, Artichoke Heart, and Tomato Salad with Arugula
Chickpea, Artichoke Heart, and Tomato Salad with Arugula might be a good recipe to expand your main course repertoire. One serving contains 388 calories, 15g of protein, and 18g of fat. This recipe serves 2 and costs $2.75 per serving. It is brought to you by Vegetarian Times. 1448 people were impressed by this recipe. Head to the store and pick up sriracha sauce, fresh parsley, kalamatan olives, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a great spoonacular score of 99%. Artichoke Heart and Tomato Salad, Moosewood Chickpean and Artichoke Heart Stew, and Artichoke Heart Salad are very similar to this recipe.
Servings: 2
Ingredients:
½ 6-oz. jar water-packed artichoke hearts, rinsed, drained, and sliced
2 cups baby arugula
1 ½ cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
1 oz. crumbled feta cheese, optional
¼ cup finely chopped fresh parsley
½ cup small pear or grape tomatoes, halved or quartered
1/3 cup chopped pitted kalamata olives, optional
¼ cup prepared balsamic vinaigrette or Lemon-Basil Vinaigrette
2–3 drops sriracha sauce
Equipment:
bowl
Cooking instruction summary:
1. Toss together chickpeas, artichoke hearts, tomatoes, olives (if using), and parsley in bowl. 2. Season vinaigrette with sriracha. Toss chickpea mixture with vinaigrette, then stir in arugula and feta, if using. Season with salt and pepper, if desired.
Step by step:
1. Toss together chickpeas, artichoke hearts, tomatoes, olives (if using), and parsley in bowl.
2. Season vinaigrette with sriracha. Toss chickpea mixture with vinaigrette, then stir in arugula and feta, if using. Season with salt and pepper, if desired.
Nutrition Information:
covered percent of daily need
