Easy Chickpea Artichoke Salad Recipe (gluten free, vegan)
Whether you are looking for a summer side dish or substantial main course, this chickpea artichoke salad is the perfect plant-based protein recipe. All you need for this easy chickpea salad recipe is marinated artichoke hearts, garbanzo beans, tomatoes, shallots and herbs. This salad makes for easy vegan home cooking! This salad is gluten free, dairy free, vegan, low fat and nut free.
Ingredients
- 4 Artichokes
- 1 cup cherry tomatoes
- 1 can chickpeas rinsed and drained
- 1 shallot diced
- 2 tbsp chives diced
- 2 tbsp fresh parsley diced
- 2 tbsp Olive oil
- Salt and Pepper to taste
Instructions
- Prep the artichokes: Cut off the spiky tops and rub the trimmed edges with lemon juice. Pull off the leaves and tough outer skin until you reach the heart. Cut off the stem, peel and trim the base to remove any remaining tough skin. Scoop out the fuzzy center and soak the hearts in lemon water.
- Roast the artichokes: In a bowl, combine 2 tablespoons olive oil, chives, and parsley. Brush this mixture onto the prepared artichoke hearts. Heat 3 tablespoons olive oil in a pot. Add the artichokes and roast for 10 minutes. Pour in 1 cup of water, cover the pot, and simmer for 20 minutes, or until the artichokes are tender. Remove the artichokes from the pot and chop them into 1-inch pieces.
- Assemble the salad: In a serving bowl, combine the chopped artichokes, rinsed and drained chickpeas, cherry tomatoes, and diced shallot. Drizzle with olive oil, season with salt and pepper to taste, and toss to coat.