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Chickpea Winter Salad

A cold marinated chickpea salad with parsley, red onion, artichoke hearts, olives and sun-dried tomatoes in lemon and olive oil. It keeps well and tastes better after a few hours in the fridge, so it suits making ahead.

salad · Mediterranean · vegan

Ingredients

  • 3 can chickpeas, rinsed and drained; 15 ounce cans
  • 1 cup Italian parsley leaves, packed, finely chopped
  • ⅓ cup red onion, small dice
  • ½ cup marinated artichoke hearts, chopped up; about half a 12 ounce jar
  • ⅓ cup oil marinated kalamata olives, chopped
  • ¼ cup sun-dried tomatoes, chopped, not cured in oil
  • 1 clove garlic, large, grated
  • 3 tablespoon extra virgin olive oil
  • 3 tablespoon lemon juice, fresh squeezed
  • ¾ teaspoon fine sea salt, or to taste
  • black pepper, fresh cracked, to taste

Method

  1. Let the chickpeas drain about 10 minutes so that most of the liquid is gone.
  2. In the meantime chop up the parsley and veggie additions
  3. Put the chickpeas in a large mixing bowl. Toss with the parsley to coat
  4. Add the red onion, artichoke hearts, olives, sun-dried tomatoes and garlic. Toss well
  5. Add the oil and the lemon juice, toss up to coat.
  6. Taste for seasoning.
  7. Add the salt and pepper to taste.
  8. Transfer to a covered container and refrigerate.
  9. When ready to serve, toss up again and put in a serving dish.
  10. Refrigerate leftovers up to 5 days.

Notes

Please note that all ingredients can be added to the chickpeas to taste. Use these measurements as a guideline and adjust to your taste. The salad is best made a few hours ahead and allowed to marinate. A day ahead is fine, too. Easy to double for very large gatherings. Refrigerate leftovers up to 5 days.