Artichoke salad with chickpeas, watercress and almonds

Artichoke salad with chickpeas, watercress and almonds could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This hor d'oeuvre has 364 calories, 10g of protein, and 25g of fat per serving. This recipe serves 4 and costs $1.88 per serving. This recipe from Delicious Everyday has 14 fans. Head to the store and pick up spring onions, salad greens, marinated artichoke hearts, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is excellent. If you like this recipe, take a look at these similar recipes: Chicken and Watercress Salad with Almonds and Feta, Chicken And Watercress Salad With Almonds And Feta, and Watercress Salad with Dried Fruit and Almonds.

Servings: 4

Preparation duration: 10 minutes

 

Ingredients:

1/3 cup flaked almonds, lightly toasted

1½ cups chickpeas

½ tsp dijon mustard

3 tbsp extra virgin olive oil

1 small Lebanese cucumber

2 tbsp freshly squeezed lemon juice

1½ cups marinated artichoke hearts

2 cups watercress or your favourite salad greens

salt and pepper, to taste

3 spring onions

Equipment:

bowl

Cooking instruction summary:

Place the chickpeas in a large bowl. Thinly slice the spring onions and cucumber. Quarter the artichoke hearts and add to the chickpeas along with the spring onions and cucumber. Add the watercress and toss well to combine.Make the vinaigrette by placing all of the ingredients in a jar and shaking well to emulsify. Taste and adjust the seasonings and necessary.Just before serving dress the salad. Begin by adding half the dressing and tossing the salad well, to coat. Add more, to taste. Finally, sprinkle with the toasted flaked almonds.

 

Step by step:


1. Place the chickpeas in a large bowl. Thinly slice the spring onions and cucumber. Quarter the artichoke hearts and add to the chickpeas along with the spring onions and cucumber.

2. Add the watercress and toss well to combine.Make the vinaigrette by placing all of the ingredients in a jar and shaking well to emulsify. Taste and adjust the seasonings and necessary.Just before serving dress the salad. Begin by adding half the dressing and tossing the salad well, to coat.

3. Add more, to taste. Finally, sprinkle with the toasted flaked almonds.


Nutrition Information:

Quickview
364k Calories
9g Protein
24g Total Fat
27g Carbs
29% Health Score
Limit These
Calories
364k
18%

Fat
24g
38%

  Saturated Fat
2g
18%

Carbohydrates
27g
9%

  Sugar
5g
6%

Cholesterol
0.0mg
0%

Sodium
498mg
22%

Get Enough Of These
Protein
9g
19%

Manganese
1mg
51%

Vitamin K
39µg
38%

Vitamin C
27mg
34%

Fiber
8g
33%

Folate
131µg
33%

Vitamin E
4mg
33%

Vitamin A
1163IU
23%

Copper
0.39mg
19%

Phosphorus
191mg
19%

Magnesium
75mg
19%

Iron
3mg
18%

Potassium
441mg
13%

Vitamin B2
0.2mg
12%

Zinc
1mg
10%

Calcium
98mg
10%

Vitamin B1
0.13mg
9%

Vitamin B6
0.16mg
8%

Vitamin B3
0.97mg
5%

Vitamin B5
0.47mg
5%

Selenium
3µg
4%

covered percent of daily need
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The first soup was made from hippopotamus and dates back to 6000 B.C.

Food Joke

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