Chickpea Artichoke Salad

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For over a year now our daughter has been a vegetarian and since she’s still a growing young woman we’ve stressed to her how important it is to ensure that she is getting adequate protein in her diet. Fortunately she absolutely loves chickpeas, which are very high in protein, and this dish is one of her favorites. In fact everyone in the family loves it, which can cause some family strife when our daughter gets annoyed that everyone is eating “her dish”.  I’ve found that making a double or even triple batch helps to keep the peace! Not only is this a super tasty and nutritious salad, it is hearty enough to be a main dish too.

Chickpea Artichoke Salad
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Appetizer
Serves: 4+

Ingredients
For the lentils
  • 2½ cups of water
  • 1 tablespoon Kirkland Signature Olive Oil
  • 1 cup petite lentils
  • 1 peeled garlic clove
  • A few slices of white or yellow onion
  • 1-2 green onions, thinly sliced
  • ½ red bell pepper, seeds and ribs removed, then diced
  • 3 tablespoons Kirkland Signature Balsamic Vinegar
  • Optional: ½ chicken broth cube
For the chickpea artichoke salad
  • 1 can chickpeas, drained
  • 2 cups marinated in oil Kirkland Signature artichoke hearts. Cut them into smaller bite size pieces and if there are any remaining artichoke hairs, be sure to remove them.
  • ¼ cup chopped sundried tomates in olive oil
  • ¼ cup chopped onion
  • ½ red bell pepper, diced
  • ½ cup zucchini, quartered and then sliced into ¼” slices
  • 4 teaspoons Kirkland Signature extra virgin olive oil
  • Kirkland Signature Sea Salt
  • Kirkland Signature Tellicherry Pepper
  • ⅓ cup chopped fresh Italian parsley
  • 1-2 tablespoons chopped green onion
  • 6-8 kalamata olives, pitted and chopped
  • 1-2 cups cup cooked petite lentils
  • ½ teaspoon white or red wine vinegar

Instructions
For the lentils
  1. Bring 2½ cups of water to a boil (optionally add the ½ chicken broth cube)
  2. Add the lentils, garlic clove, bay leaf and onion slices to the pot and cook the lentils until done but still firm.
  3. Drain the water from the lentils, remove the garlic, bay leaf and onion, and set aside.
  4. In a large fry pan over medium heat, add the olive oil.
  5. Once the oil is hot add the green onions and bell pepper and saute until the pepper just begins to soften.
  6. Increase the heat to medium high and add the lentils. Thoroughly mix everything together and then fry, stirring frequently, for about 3-4 minutes.
  7. Remove the pan from heat and add in the balsamic vinegar. Stir to evenly mix and set the pan aside.
For the chickpea artichoke salad
  1. In another pan over medium heat, warm 2 teaspoons of the olive oil.
  2. Once hot, add the onion, zucchini and bell pepper and fry until the onion and zucchini begin to lightly brown.
  3. Remove the pan from heat and set aside.
  4. In a very large bowl add the drained chickpeas, artichokes, sundried tomatoes, olives, parsley, green onion and wine vinegar. Mix thoroughly.
  5. And the fried vegetables and lentils into the bowl, the remaining 2 teaspoons of olive oil and thoroughly mix everything together.
  6. Add salt and pepper to taste.
  7. Allow to sit for at least 30 minutes, or preferably overnight, before serving.
  8. Optionally garnish with some arugula, or for some added heat, my husband likes adding some pickled banana peppers.

 

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