Chick pea salad with marinated artichokes and plump sun dried tomatoes in a vinaigrette made with fresh lemon juice and extra virgin olive oil.
There was a time when I refused to eat any beans at all. But as I got older, and wanted to add some variety into our diet so I slowly started to introduce them into our meals.
I guess they're right when they say your taste buds change every so many years because now, I LOVE chick peas.
If eaten alone, yes, they can taste a little bland. But add some of my favorite Mediterranean flavors like and you have a zesty, new salad that can be eaten alone or served as a side dish; like this Chick Pea Salad with Artichoke Hearts and Sun Dried Tomatoes.
How do you make Chick Pea Salad with Artichoke Hearts and Sun Dried Tomatoes?
For this recipe you'll need chick peas, marinated artichoke hearts, sun dried tomatoes, parsley, lemon, EVOO, Kosher salt and black pepper.
Mix all ingredients together in a bowl and refrigerate until ready to serve.
This Chick Pea Salad with Artichoke Hearts and Sun Dried Tomato Salad was delicious and very filling.
I ate it for lunch for several days and the longer it sat, the more lemony it became. The family loved it too and over the years it's become a reader favorite as well. ~Enjoy!
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Chick Pea Salad with Artichoke Hearts & Sun Dried Tomatoes
Ingredients
- 1- (15-ounce) can chick peas , rinsed
- Ā¼ cup chopped marinated artichokes
- Ā¼ cup chopped sun dried tomatoes
- 2 tablespoons chopped fresh parsley
- 1 tablespoon extra virgin olive oil
- 1 lemon , zest and juice
- Ā¼ teaspoon kosher salt
- ā teaspoon black pepper
Instructions
- Mix all ingredients together in a bowl and refrigerate until ready to serve.
Nutrition
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Lisa @ Lisa's Dinnertime Dish says
This is a great springtime salad, Carrie! I love beans in salad!
Carrie's Experimental Kitchen says
Thanks Lisa, it was very good!
Normal Food For Normal People says
The sun dried tomatoes are an added bonus for this recipe. Thanks for the caloric info too. Definitely will be trying it out soon.
Carrie's Experimental Kitchen says
Thanks for stopping by, I'm glad you liked it.
D B says
Very simple but looks delicious!
Carrie's Experimental Kitchen says
Thanks DB!
Amee Livingston says
Mmmmmm, Carrie, I love this dish! Chick peas are so healthy and I LOVE artichokes!! Thank you for sharing on Fit and Fabulous Fridays! š
Carrie's Experimental Kitchen says
I'm so glad you liked it! š
pauli cymet says
I just LOVE your postings and photos. Whether it's jewelry or food or whatever, you have amazing great taste and a spectacular "eye". I have all the ingredients you mentioned, sans the parsley, & will make your recipe for lunch tomorrow. Thank you. Sometimes I get so busy, I forget the obvious. best regards, pauli
carrieexpktchn@optonline.net says
Thank you Pauli
Vanessa says
We made this for a potluck dinner and it was very good! The fresh chopped parsley really brought it to a whole other level!
I made a couple alterations just for fun: I used oil packed sun dried tomatoes and used 1 tbs of that flavored olive oil instead of plain. I also used a little less lemon and added a touch of honey.
I will be making this again. Thank you for the recipe!
Carrie's Experimental Kitchen says
I'm so glad you enjoyed it Vanessa! I bet the added flavors of the oils made it even better.
Fiona Maclean Fars says
Hi! This looks delicious! Is the serving for 4 people as a meal, or as a side dish? I'm having 20 people over and want to make this as a side. Thanks!
Carrie's Experimental Kitchen says
This is a side salad so if this is going to be your only side, I'd either triple or quadruple the recipe for 20 people. I hope you like it!