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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (336g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 506 | ||
| Calories from Fat 309 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 34.4g | 52% | |
| Saturated Fat 7.0g | 34% | |
| Monounsaturated Fat 22.2g | ||
| Polyunsaturated Fat 3.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 16mg | 5% | |
| Sodium 1444mg | 60% | |
| Potassium 713mg | 20% | |
| Total Carbohydrate 42.4g | 14% | |
| Dietary Fiber 12.2g | 48% | |
| Sugars 5.2g | ||
| Protein 12.4g | 24% | |
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Marinated Chickpea and Artichoke Salad with Feta
By: Sue L
Apr 6, 2004
This has a nice Middle Eastern flavor and is very simple to make and just requires a few hours to marinate to blend the flavors. Goes great as a side dish or stuffed into halves of warmed pita bread.
SERVES 4 -5
Ingredients
- 1 (15 ounce) can chickpeas, rinsed and drained (garbanzo beans)
- 1 (14 ounce) can artichoke hearts, drained
- 1 (7 ounce) jar roasted sweet red peppers, drained and diced
- 1/2 cup pitted kalamata olive
- 1/2 cup crumbled feta cheese
- 3 scallions, finely sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup red wine vinegar
- 1-2 tablespoon chopped fresh mint
- 2 teaspoons za'atar spice mix (optional)
- 1 teaspoon sugar (or to taste)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup extra virgin olive oil
Directions
1
Place chickpeas, artichoke hearts, red peppers, olives, feta, scallions, and parsley into a salad bowl and toss lightly.2
In another small bowl, mix together vinegar, mint, z'atar (if using), sugar, salt, and pepper.3
Slowly add olive oil, whisking to blend.4
Add dressing to salad and stir well.5
Cover and refrigerate for several hours or overnight (best), to blend flavors.6
Serve chilled.
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- Course > Salads
- Main Ingredient > Vegetables
- Main Ingredient > Beans > Chick peas/Garbanzos
- Cuisine > African > Northern
- Cuisine > Asian > S.W. (Middle Eastern)
- Preparation > Time to Make
- Preparation > Equipment > Refrigerator
- Preparation > Presentation > Served Cold
- Occasion > To Go... > Picnic
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Glori-B
On Aug 22, 2008
I came back to this page because I am making this for the fourth time, and realized I had forgotten to rate it. Five stars it is!! Every time I make it, I get requests for the recipe. One woman said she could live off this salad. Me too, but I would like a nice glass of wine and some crusty bread to go with it! I had not a clue as to the za'atar spice until I went sleuthing ... for a quick fix, I just mixed equal parts of basil, marjoram, oregano and thyme. Some sources called for lemon zest as well. Thanks for sharing, Sue! You've made my dinner special on several occasions!
From: Drazen
On Jun 16, 2008
I liked the idea of all of these flavors, but I was disappointed with the flavor and it did not go over well are our party. (The artichokes were mostly picked out!) I did not have nor could find Za'tar spice. After reading other reviews that may be a must more than an optional I guess. Also, I would use more feta (8oz), double the artichoke hearts and use cakamata olives that are not pitted. For some reason, the pitted ones that I bought tasted much different and I think they ruined the salad. I will most likely try this again with those changes! Thanks for sharing!
From: JustJanS
On Dec 1, 2004
I was asked to make a salad for a BBQ tonight and went looking for a chickpea salad. When I found this, I realised I had EVERY ingredient on hand in my pantry, fridge or garden. We always have these things, but I've never thought to combine them in one wonderful salad. I made this before breakfast, and for a long moment, I thought about eating it for breakfast and taking tonights hostess a lettuce
! This goes into my "I wish there were more than 5 stars" public cookbook.
From: Bad Barb
On Sep 26, 2004
WAKES UP THE TASTEBUDS with the feta, mint, artichoke, great combination! I served this at a home jewelry party, and everyone loved it. Three gals reqested recipe on the spot. This was easy to make, took a little time chopping ingredients - worth it 
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