Crispy chickpeas and tender artichokes are tossed in a fresh, zingy lemon dressing for the best hearty spring salad! Serve this chickpea artichoke salad alongside grilled meat or as an easy lunch salad.
Is there anything a good batch of crispy chickpeas doesn’t improve? Please observe exhibit A: this gem of a spring salad.
We’ve got artichoke hearts, crisp sweet pepper, all the fresh herbs + feta, and the real shining star….those crispy roasted chickpeas.
This is also one of those most simple salads you’ll ever make since it’s minimal chopping and features the easiest homemade fresh lemon vinaigrette.
So many of the components for this salad can be prepped ahead of time for easy serving whenever works for you making it a meal preppers dream!
I’m especially loving this salad for lunch right now with a little toasted + buttered sourdough bread on the side for scooping up everything. You’ve gotta try it!
This Chickpea Salad features…
- Crispy roasted chickpeas
- Tender artichoke hearts and crisp sweet peppers
- Tangy feta cheese and lots of fresh lemon dressing
Making the Chickpea Salad
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Lemon
- Dijon mustard
- Honey
- Olive oil
- Chickpeas
- Garlic
- Artichoke hearts
- Sweet pepper
- Feta cheese
- Parsley
Fresh vs. Canned Chickpeas
This recipe works well with both canned or freshly-cooked chickpeas. You will need 2 (15 oz) cans or about 3 cups chickpeas.
If using canned, make sure to drain and rinse chickpeas well. If you are cooking the chickpeas yourself, make sure they are fully cooled and dried out a bit on sheet pan before proceeding with recipe.
Tips for Perfect Chickpea Salad
- Use fresh lemon – you can’t beat the flavor fresh lemon juice and zest gives the dressing.
- Choose jarred artichoke hearts – you can use regular or marinated for more flavor.
- Roast chickpeas until crispy – this should take 15-20 minutes at 400F.
Recipe Variations
Try these ideas for a different twist on this salad.
- Add more veggies – try adding cucumber, shredded lettuce, spinach, cherry tomatoes, or shredded carrot.
- Try a different cheese – try cubed sharp cheddar, fresh mozzarella pearls, cotija, or goat cheese.
- Add meat – try adding crispy bacon or cooked shredded chicken.
- Use a different dressing – try a balsamic, red wine, or Italian dressing.
Make Ahead Instructions
Follow these instructions for time-saving make ahead tips.
- Make the dressing – make the lemon dressing and store in refrigerator up to 6 days.
- Roast the chickpeas – the chickpeas won’t be as crispy if you store them in refrigerator before adding to salad, but they will still be delicious.
- Assemble the salad – we recommend serving salad immediately after tossing with dressing so everything stays fresh.
This is one salad you’re going to want to have in your arsenal for whenever the craving hits! The crispy chickpeas are an absolute dream paired with the tender artichoke hearts, crispy peppers, and all that flavorful fresh lemon dressing.
Don’t forget the extra feta on top of your personal bowl of this goodness!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch this salad made step-by-step on Google web stories.
More chickpea-loaded salads to try next!
Crispy Chickpea Artichoke Salad with Lemon Dressing
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Ingredients
Lemon Dressing
- 1/3 cup freshly-squeezed lemon juice
- 1 tablespoon grated lemon zest
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/3 cup olive oil
- Salt and pepper to taste
Crispy Chickpea Artichoke Salad
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 medium cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 jars (12 oz each) artichoke hearts drained and roughly chopped
- 1 medium sweet pepper, cut into 1/2-inch pieces
- 1/2 cup crumbled feta
- 2 tablespoons minced fresh parsley
Instructions
Lemon Dressing
- In a small bowl, whisk lemon juice, zest,, mustard, and honey together. Slowly drizzle in olive oil, whisking constantly until vinaigrette is smooth. Season with salt and pepper to taste and refrigerate until ready to use.
Crispy Chickpea Artichoke Salad
- Preheat oven to 400F and line a large sheet pan with parchment paper. In a medium bowl, toss chickpeas, garlic, olive oil, and salt and pepper to taste until evenly coated.
- Arrange chickpeas in a single layer on sheet pan. Bake at 400F 15-20 minutes until chickpeas are golden brown and crispy. Cool slightly.
- In a large serving bowl, combine chickpeas, artichoke hearts, sweet pepper, feta, and parsley. Drizzle dressing over top and toss to evenly coat. Season salad with salt and pepper to taste. Serve salad immediately and enjoy!
Laura says
Is the honey or maple syrup necessary in the dressing? I’m not a fan of either one, too sweet for me
Sarah says
Hi Laura – I find that the sweetness helps balance the acidic flavors in the dressing, but you can leave it out or add less to taste!