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Life

Warm Chickpea Salad

If you double the recipe, you can have an excellent lunch served at room temperature the next day.

If you double the recipe, you can have an excellent lunch served at room temperature the next day.

Servings
serving

Ingredients

  • 1 Tbs. plus 1 tsp. olive oil, preferably extra-virgin
  • 1 medium onion, finely diced
  • 1 1/2 stalks celery, thinly sliced on diagonal
  • 4 medium cloves garlic, minced
  • 2 (15-oz.) cans chickpeas, rinsed and drained
  • 13-oz. can artichoke hearts in water, drained and quartered
  • 8 oil-packed sun-dried tomatoes, drained and thinly sliced 1/4 cup)
  • 2 to 4 Tbs. vegetable broth
  • 1/2 tsp. salt, or more to taste
  • 3 Tbs. fresh lemon juice
  • 1 1/2 tsp. minced fresh rosemary
  • 1/4 tsp. freshly ground pepper

Preparation

  1. In medium skillet, heat 1 tablespoon oil over medium-low heat. Add onion and celery and cook, stirring often, until softened, about 8 minutes.
  2. Add garlic and cook, stirring, 2 minutes. Stir in chickpeas, artichoke hearts, tomatoes, broth and salt and cook, stirring occasionally, until mixture is warmed through and flavors have blended, about 4 minutes.
  3. Remove pan from heat. Stir in lemon juice, rosemary, pepper and remaining 1 teaspoon oil. Taste and add more salt if necessary. Serve warm.

Nutrition Information

  • Serving Size 4 servings
  • Calories 368
  • Carbohydrate Content 64 g
  • Cholesterol Content 0 mg
  • Fat Content 8 g
  • Fiber Content 15 g
  • Protein Content 14 g
  • Saturated Fat Content 1 g
  • Sodium Content 994 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g