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–+ servings
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5 from 1 vote

Artichoke Chickpea Salad

This unique artichoke chickpea salad is a delicious sandwich spread or vegan salad recipe you can eat in various ways. Fill a tomato, red bell pepper, or lettuce wrap with this chickpea artichoke salad recipe, or eat it straight from the bowl!
Prep Time15 minutes
Course: Entrees, Salad, Sandwiches
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 140kcal
Author: Kathy Carmichael

Ingredients

  • 1 15 ounce can chickpeas rinsed and drained
  • 1 15 ounce can artichokes drained and rinsed
  • ½ cup grape tomatoes sliced thin
  • ¼ cup kalamata olives chopped
  • ½ English cucumber seeds removed and chopped
  • 2 Tablespoons fresh dill chopped
  • salt and pepper to taste

Caper Lemon Dressing

  • ½ cup cashew mayo or vegan mayo of choice
  • 2 cloves garlic
  • 2 teaspoons capers + 1 teaspoon of caper brine (from the jar)
  • 2 teaspoons Dijon mustard
  • ½ lemon juiced

Optional Sandwich Ingredients

  • 6 Everything Ciabatta Rolls sliced and toasted
  • 6 ounces arugula microgreens

Instructions

  • Rinse and drain the canned chickpeas and artichokes.
  • Place the chickpeas and artichokes in a food processor with a large blade.
  • Pulse a few times until the chickpeas are smashed but not mashed (you want the chickpeas and artichokes partially broken up and not completely mashed).
  • If you don't have a food processor, use a fork to mash the chickpeas lightly and roughly chop the artichokes.
  • Place the contents of the food processor into a large bowl.
  • Blend the cashew mayo, Dijon mustard, garlic, capers, and lemon juice in a small blender or food processor. Set aside.
  • Add the remaining ingredients, except the dill, to the bowl with the chickpea artichoke mash.
  • Stir to combine.
  • Pour the dressing over the salad and stir to combine.
  • Now add the dill and salt and pepper to taste. Stir.

Video

Notes

  • Refrain from over-mashing the chickpea artichoke mixture. You want it chunky, not smooth.
  • Rinse the brine from the chickpeas, especially the artichokes, so the salad doesn't contain their salty brines.
  • The chickpea artichoke salad stays fresh in the refrigerator for up to 5 days.
  • I do not recommend freeing this salad.
  • Include a chopped jalapeno for a bit of spiciness.
  • I used a vegetable chopper to lessen prep time.

Nutrition

Calories: 140kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 214mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 8mg | Calcium: 14mg | Iron: 0.2mg