Chickpea Salad with Fennel and Artichokes

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This protein-packed salad can be served in pita halves for handheld sandwiches that won’t slip or drip when eaten standing up.

Ingredients

  • 4 Tbs. olive oil, divided
  • 1 medium onion, finely diced  (1 cup)
  • ½ medium fennel bulb, finely diced (1 cup)
  • 4 cloves garlic, minced (4 tsp.)
  • 2 15-oz. cans chickpeas, rinsed and drained
  • 1 12-oz. jar water-packed artichoke hearts, rinsed, drained, and quartered
  • ½ cup pitted kalamata olives, quartered
  • 2 Tbs. lemon juice
  • 2 Tbs. red wine vinegar
  • 1 Tbs. minced fresh rosemary

Preparation

1. Heat 1 Tbs. olive oil in skillet over medium-low heat. Add onion and fennel, and cook 7 minutes, or until softened and translucent. Add garlic, and cook 2 minutes more. Stir in chickpeas, artichoke hearts, and olives, and cook 2 to 3 minutes, or until heated through.

2. Transfer onion mixture to medium bowl, and stir in lemon juice, vinegar, and remaining 3 Tbs. oil. Season with salt and pepper, and stir in minced rosemary. Let stand at least 20 minutes to combine flavors.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 318
  • Carbohydrate Content: 34 g
  • Fat Content: 13 g
  • Fiber Content: 9 g
  • Protein Content: 9 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 686 mg
  • Sugar Content: 1 g