Carrie’s Experimental Kitchen

Chick Pea Salad with Artichoke Hearts & Sun Dried Tomatoes

Chick pea salad with marinated artichokes and plump sun dried tomatoes in a vinaigrette made with fresh lemon juice and extra virgin olive oil.
Chick Pea Salad with Artichokes and Sun Dried Tomatoes | Carrie's Experimental Kitchen
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 marinated artichoke hearts, plump sun dried tomatoes and fresh lemon juice and you have a zesty, new salad that can be eaten alone or served as a side  dish; like the Chick Pea Salad with Artichoke Hearts and Sun Dried Tomatoes. 
Chick Pea Salad with Artichokes and Sun Dried Tomatoes
This 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!
Chick Pea Salad with Artichoke Hearts & Sun Dried Tomatoes
Prep Time
10 mins
Total Time
10 mins
Course: Salad
Calories: 122 kcal
Author: Carrie's Experimental Kitchen
  • 1-15 oz . Can Chick Peas rinsed
  • 3 Whole Marinated Artichoke Hearts, chopped
  • 10 Sun Dried Tomatoes, chopped
  • 2 tbsp . Fresh Parsley, chopped
  • 1 tbsp . Extra Virgin Olive Oil
  • 1 Lemon, zest and juice
  • 1/4 tsp . Kosher Salt
  • 1/4 tsp . Fresh Ground Black Pepper
  1. Mix all ingredients together in a bowl and refrigerate until ready to serve.

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  1. Lisa @ Lisa's Dinnertime Dish
    May 8, 2012 at 12:28 pm - Reply

    This is a great springtime salad, Carrie! I love beans in salad!

    • Carrie's Experimental Kitchen
      May 8, 2012 at 2:34 pm - Reply

      Thanks Lisa, it was very good!

  2. Normal Food For Normal People
    May 8, 2012 at 3:18 pm - Reply

    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
      May 8, 2012 at 8:19 pm - Reply

      Thanks for stopping by, I’m glad you liked it.

  3. D B
    May 8, 2012 at 4:50 pm - Reply

    Very simple but looks delicious!

    • Carrie's Experimental Kitchen
      May 8, 2012 at 8:19 pm - Reply

      Thanks DB!

  4. Amee Livingston
    June 8, 2012 at 3:01 am - Reply

    Mmmmmm, Carrie, I love this dish! Chick peas are so healthy and I LOVE artichokes!! Thank you for sharing on Fit and Fabulous Fridays! 🙂

    • Carrie's Experimental Kitchen
      June 8, 2012 at 11:25 am - Reply

      I’m so glad you liked it! 🙂

  5. pauli cymet
    May 15, 2015 at 12:24 am - Reply

    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

  6. Vanessa
    June 25, 2016 at 8:57 pm - Reply

    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!

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