Chickpea, Artichoke, and Feta Salad recipe

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Ingredients

1 (15 ounce) can chickpeas, drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 stalk celery, chopped
¼ cup crumbled feta cheese
¼ cup chopped fresh flat-leaf parsley
½ lemon, juiced, or more to taste
1 tablespoon extra-virgin olive oil
¼ teaspoon minced garlic
¼ teaspoon chopped fresh mint, or to taste
¼ teaspoon chopped fresh oregano, or to taste
¼ teaspoon chopped fresh thyme, or to taste

Nutrition Info

128.1 calories
carbohydrate: 16 g
cholesterol: 9.3 mg
fat: 5.1 g
fiber: 3.7 g
protein: 5.4 g
saturatedFat: 1.9 g
servingSize: -
sodium: 506.4 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl, toss to coat completely.

Recipe Yield

6 servings

Recipe Note

A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.

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