Artichoke chickpea salad

25

Makes

4 Servings

Artichoke chickpea salad

Artichoke chickpea salad.
Photo, John Cullen.

Ingredients

  • 1 lemon
  • 1 tsp Dijon mustard
  • 1 large garlic clove , minced
  • 1 tsp dried sage leaves
  • 1/4 tsp salt
  • 1/4 cup olive oil
  • 398-mL can artichoke hearts
  • 546-mL can chickpeas

Instructions

  • Whisk zest and juice from 1 lemon with 1 tsp Dijon mustard, 1 large minced garlic clove, 1 tsp dried sage leaves and 1/4 tsp salt in a medium bowl. Whisk in 1/4 cup olive oil. Drain and rinse a 398 mL can of artichokes and slice. Drain and rinse a 546 mL can of chickpeas. Add both to dressing. Stir until well coated.

Nutrition (per serving)

  • Calories
  • 287,
  • Protein
  • 8 g,
  • Carbohydrates
  • 34 g,
  • Fat
  • 15 g,
  • Fibre
  • 9 g,
  • Sodium
  • 653 mg.
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