Chickpea Artichoke Salad

- Crispy roast chickpeas and tender artichoke hearts - A flavorful lemon dressing - Minutes to make and an easy spring side dish

This salad features...

- Lemon - Dijon mustard - Honey - Olive oil - Chickpeas

- Garlic - Artichoke hearts - Sweet pepper - Feta cheese - Parsley


In a small bowl, whisk lemon juice, zest, mustard, and honey. Slowly drizzle in olive oil, whisking constantly until dressing is smooth. Season with salt and pepper to taste.

Make dressing


Combine chickpeas, garlic, olive oil, salt, and pepper on a sheet pan until evenly coated. Arrange in a single layer.

Prep chickpeas


Roast chickpeas at 400F 15-20 minutes until chickpeas are golden-brown and crispy. Allow to cool slightly.

Roast chickpeas


In a large serving bowl, combine chickpeas, artichokes, sweet pepper, feta, parsley, and lemon dressing until evenly coated. Serve salad and enjoy!

Assemble salad