Chickpea Artichoke Salad A mouth-watering, easy Vegan pantry staple salad!

Chickpea Artichoke Salad with Roasted Red Pepper | CherryBlossomKitchen.com

Being a good shopper and taking advantage of a sale, I had stocked up on chickpeas when they were a great price and was rummaging through my pantry looking for something to make with them. A Chickpea Artichoke Salad sounded really good and was born when I found a can of artichoke hearts, a jar of roasted red peppers and some black olives!

I had a lemon that needed to be used and some parsley left from another meal, but basil would be SO good in it too!

Chickpea Artichoke Salad with Roasted Red Pepper | CherryBlossomKitchen.com

I liked this salad best after I made it at room temperature, but store it in the frig and take it for lunch or on a picnic without worry of having to keep it refrigerated since there is no dairy products used.

Chickpea Artichoke Salad with Roasted Red Pepper | CherryBlossomKitchen.com

A delicious, healthy guilt-free salad using whole plant based ingredients!

Chickpea Artichoke Salad with Roasted Red Pepper | CherryBlossomKitchen.com

Chickpea Artichoke Salad
Author: 
Recipe type: Salad
Serves: 4 servings
 
A mouth-watering, easy Vegan pantry staple salad!
Ingredients
  • 1 can artichoke hearts packed in water: rinsed, drained and quartered
  • 1 can chickpeas (garbanzo beans), rinsed and drained
  • ⅓ cup roasted red peppers, chopped
  • ⅓ cup black olives, chopped
  • 2 tbl fresh parsley, chopped, divided
  • 2 tbl extra virgin olive oil
  • ½ tsp lemon juice
  • 1 tsp lemon zest
  • Salt and pepper to taste
Instructions
  1. Combine artichoke hearts, chickpeas, roasted red pepper and 1 tbl parsley and salt and pepper if using in a large bowl.
  2. Whisk the oil and lemon juice until emulsifed.
  3. Pour dressing over salad ingredients and gently toss.
  4. Sprinkle lemon zest and remaining parsley over top.
  5. Enjoy!

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