This marinated chickpea artichoke salad is an easy, delicious and light salad that fancies your taste buds and leaves you plenty satisfied, thanks to the protein and fibre from the chickpeas and artichokes. It is so versatile and can be used in so many different ways. I highly suggest throwing it into your next spaghetti squash boat!
For any Canadians out there that are coming out of a weekend of Thanksgiving turkeys and potatoes and stuffing and pie and whipped cream, your body just may be asking for something a little on the lighter side in these next couple days (but I hope you did have all the turkey and potatoes and stuffing and pie and enjoyed every bite because those things are so freaking goooooodddddddd). Excuse me for a second.
….Sorry about that. Had a drool moment for a second there. Eh hem. I’m back.
And back with this delicious little recipe of mine, nonetheless. As I was saying, this is not a Thanksgiving nor a necessarily fall recipe, but even the cooler weather calls for veggies and cool salads on some days.
This marinated chickpea artichoke salad recipe is so simple that it is one of those “should I even post it as a recipe?” situations. But really, it is pretty unique. And too yummy and versatile to not share.
Artichokes do not get much spotlight I find. Especially the canned version. But they are such a neat little ingredient which I talk about more in my chicken artichoke slow cooker recipe – one of my first real forays with the little gems.
They don’t have much taste on their own, but somehow they add just enough flavor and unique texture that they can really be used to enhance so many dishes. Like chickpea salads.
Thissalad is PACKED with fibre, thanks to the chickpeas and the artichokes, and also has a good lot of vegetarian protein for ya thanks to the magic of legumes.
I simply coated the salad in a very simple apple cider vinegar and olive oil dressing – emulsifying the oil slightly to make a slightly thickened marinade – and spiced it up with some herbs, salt and pepper. When left to sit, the chickpea artichoke combination becomes perfectly marinated in a nice, smooth layering of flavor. Simplicity at its finest.
Now if you’ve been following mylittletablespoon for even a short time, you’ve probably been witnessing my current obsession with spaghetti squash boats. I’m stuffing those things with anything I have lying around. So obviously, when I found myself with leftovers of this salad…. into the boat they went.
And MAN was I impressed. In fact, I liked this better as a meal than just having the salad as a side (but it is still delicious as is, don’t worry). I actually sautéed the salad in a frying pan along with some spinach until the spinach was wilted and the salad was warmed. The marinade was sublime warm. Then I forked it up with the “noodles” of the spaghetti squash to add in those necessary starches and make a complete meal. Plus… more veggies!! Win.
So you have choices! Throw this chickpea artichoke salad into in a tupperware for an easy, light and filling lunch at work, or come home and warm it up and serve it boat style. Or do a bit of both and do as I’ve been doing. Combine the sautéed spinach version with the scooped out strands of the spaghetti squash and take it for lunches all week long.
Marinated Chickpea Artichoke Salad! Eat it as is or stuff it into a spaghetti squash boat! #vegetarian #saladlove #healthyeats Click To Tweet
Do you prefer warm or cold chickpea dishes? This salad works both ways!
Have you ever used canned artichokes?
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