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Marinated Chickpea Artichoke Salad with Spaghetti Squash (Gluten Free, Vegan)

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.

chickpea artichoke salad

….Sorry about that. Had a drool moment for a second there. Eh hem. I’m back. 

chickpea artichoke salad

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.  

chickpea artichoke salad

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. 

chickpea artichoke salad

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. 

chickpea artichoke salad

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. 

chickpea artichoke salad

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. 

chickpea artichoke salad

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. 

chickpea artichoke salad

Marinated Chickpea Artichoke Salad! Eat it as is or stuff it into a spaghetti squash boat!… Click To Tweet

Marinated Chickpea Artichoke Salad (with Spaghetti Squash)

Prep Time: 10 minutes

Yield: 4

A healthy, light and satisfying chickpea salad, combined with artichokes and peppers and dressed in a lightly spiced vinaigrette.

Ingredients

  • 1 15.5 oz can chickpeas, rinsed and drained
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 can artichokes, rinsed, drained and thinly sliced
  • 1/2 small red onion, thinly sliced
    Dressing
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp lemon juice
  • 2 Tbsp water
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cane sugar (or a few drops stevia)
  • 1/8 tsp mustard powder
  • 1 clove garlic
  • 1/3 cup good quality olive oil (sunflower and/or flax oil would also work nicely)
    (optional)
  • 1 Spaghetti Squash, sliced in half, roasted and seeds scraped out
  • 2 cups spinach

Instructions

    For the dressing:
  1. In a blender, puree all ingredients together except oil. With blender running, add oil through the processor shoot in a slow, thin steam. Let it run until dressing is slightly emulsified (3-4 minutes) ***
    For the salad
  1. Combine all ingredients in a large bowl, ensuring to have rinsed all canned items well. Drizzle on dressing and stir well to combine. Eat immediately or set in fridge to let flavors meld and marinade to thicken.
    For Spaghetti Squash Boat (Optional):
  1. Sautee spinach lightly in sauce pan with 1 tbsp water. Add in chickpea salad (as much as you'd like). Stir until spinach is wilted and chickpea salad is warmed. Spoon into spaghetti squash boat.

Notes

***optional step. Dressing works fine without being emulsified. I just find it adds an extra nice coating to the chickpeas when slightly thickened.

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chickpea artichoke salad

Tell me,

Do you prefer warm or cold chickpea dishes? This salad works both ways!

Have you ever used canned artichokes?

16 COMMENTS

  1. Marina @ A Dancer's Live-It | 11th Oct 16

    Cora this looks sooooo good! I love chickpeas both ways; in salads I like them cold but in Mediterranean dishes I like them warmed up. 🙂 I’m not a huge artichoke person, it might be a texture thing, but I’ll still eat them if they’re in a dish.
    Marina @ A Dancer’s Live-It recently posted…My 5 Favorite Kitchen AppliancesMy Profile

    • Cora | 13th Oct 16

      Mmmm mediterranean dishes – yes! I will admit artichokes have a different texture, so that may be why they aren’t often talked about!

  2. Kat | 11th Oct 16

    I literally will try anything with artichokes. I adore them! I actually haven’t had a chickpea salad in a while…I need to fix that!
    Kat recently posted…Chocolate Pumpkin Pudding Parfait [Paleo / Vegan / No Bake]My Profile

    • Cora | 13th Oct 16

      Ooooo you should create some sort of artichoke recipe for the blog! You know I’d be all over it…

  3. Emily Swanson | 11th Oct 16

    Hmm… Most of the time I’ve had chickpeas in cold things, but I should try them in something warm like chili? Oh yes, and I love canned artichokes in artichoke dip. This looks so yummy Cora; it would be a really fresh light yummy meal.
    Emily Swanson recently posted…Apple White Chocolate Caramel Bars + A Giveaway Announcement!My Profile

    • Cora | 13th Oct 16

      In chili, or a masala…. they can go in anything! Those hot dishes are so SO easy and the chickpeas make anything so satisfying and filling.

  4. Sarah @ BucketListTummy | 11th Oct 16

    I agree – artichokes don’t get the credit they deserve! They are nutritionally sound and I think they taste great! I loveee chickpeas more than anything so I’m totally in love with this idea. And your dressing marinades sounds phenomenal!
    Sarah @ BucketListTummy recently posted…Turmeric Zucchini Salmon PattiesMy Profile

  5. Ellie Pell | 11th Oct 16

    WHOA right now I am eating spaghetti squash with roasted chickpeas and vegan caesar dressing. I made it all myself and I am completely amazed something like this came out of my kitchen =P
    I have never had a spaghetti squash boat, and usually put the strands out, but this seems so much easier! I am sold with this, thanks for the recipe 🙂
    Ellie Pell recently posted…Watergap 50K Race Recap 2016My Profile

    • Cora | 13th Oct 16

      Whoooaaaaaaa. Spaghetti squash with caesar dressing!? Now I know what my next boat is going to be….
      Girl you’re brilliant.
      I way prefer eating out of the boat. We don’t get many opportunities to play with our food!

  6. Meghan@CleanEatsFastFeets | 12th Oct 16

    I have a spaghetti squash on my counter. Will you come cook it for me? Pretty please with some artichoke chickpea salad on top. 🙂
    Meghan@CleanEatsFastFeets recently posted…Ooey Gooey Good Magic Layer BarsMy Profile

    • Cora | 13th Oct 16

      Just let my grab my scoopin’ spoon and I’ll be right over.

  7. Kristy from Southern In Law | 13th Oct 16

    This is such an awesome combination of flavours! I like chickpeas both hot and cold so I love that this works both ways!
    Kristy from Southern In Law recently posted…Recipe: Caramel Latte Protein Bites (Grain Free & Vegan)My Profile

    • Cora | 13th Oct 16

      Me too. I love when something works both ways. Then the weather can do anything to you and you can still eat accordingly!

  8. Week In Review: Reading, Cooking and All That's Working | 17th Oct 16

    […] didn’t feel like blogging. I put out three simple little posts (including a new salad recipe), but then didn’t go near the thing for the remainder of the week. I didn’t want to […]

  9. Stephanie Leduc | 17th Oct 16

    I was watching a TV show yesterday where they were talking about the culture of artichokes and it’s use in foods (don’t even ask how I got to watching that haha), and it is so awesome to see this recipe right after watching this show!
    I love artichokes and eat them about once a year, seriously, I need to rectify this issue.
    This looks super good, and I prefer cold chickpeas! But actually come to think of it some Indian dishes have chickpeas and they are warm and also delicious..
    Stephanie Leduc recently posted…What Mindful Eats and Treats Means to meMy Profile

    • Cora | 18th Oct 16

      Lol. I don’t know what brought you to that show but I’m so glad you told me this. Its weird how we can like something like artichokes but really never eat them….

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