Go Back
The final salad, all mixed up and dressed.

Artichoke and Chickpea Salad

This is the kind of salad that's delicious right after you make it, but even better after it's been refrigerated overnight so the vegetables have a chance to soak up all the flavor of the dressing.
4.50 from 2 votes
Print Recipe Pin Recipe Save
Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 6 servings
Calories 242 kcal

Ingredients
  

  • 1 can (15.5 ounces) chickpeas drained and rinsed
  • 1 can (14 ounces) artichoke hearts quartered
  • 1 seedless cucumber diced
  • 1 jar (12 ounces) roasted red peppers drained and chopped
  • ½ cup kalamata olives pitted
  • 4 ounces feta cheese crumbled
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 2 tablespoons dried oregano
  • 1 lemon juiced

Instructions
 

  • Add all ingredients to a large bowl. Mix well to combine.
  • Serve immediately or refrigerate and serve chilled.

Nutrition

Serving: 1serving | Calories: 242kcal | Carbohydrates: 17g | Protein: 8g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 17mg | Sodium: 854mg | Potassium: 224mg | Fiber: 6g | Sugar: 1g | Vitamin A: 219IU | Vitamin C: 2mg | Calcium: 161mg | Iron: 2mg
Love this recipe?Mention @BusyFoodieLauren or tag #busyfoodie!