Crispy Chickpea Artichoke Salad with Lemon Dressing
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.
Servings 6 servings
Calories 387kcal
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!
Notes
Storing Instructions
Store salad in refrigerator up to 6 days.
Nutrition
Serving: 12 oz salad | Calories: 387kcal | Carbohydrates: 40.1g | Protein: 11.1g | Fat: 20.7g | Saturated Fat: 4.4g | Cholesterol: 11mg | Potassium: 238mg | Fiber: 12.8g | Sugar: 6.5g | Calcium: 180mg | Iron: 2mg