Prep Time:
10
Cook Time:
Total Time:
10
This Summery Chickpea Salad is bright, fresh, and full of colorful vegetables. Cooked High Plains Chickpeas are tossed with artichoke hearts, sun-dried tomatoes, cucumber, bell pepper, herbs, lemon, and feta for an easy salad that works as a side, lunch, or light meal.
Ingredients:
1 1/2 cups cooked High Plains Chickpeas
1/2–3/4 cup marinated artichoke hearts, chopped, with some marinade
1/4 cup sun-dried tomatoes packed in oil, chopped
1 medium cucumber, diced
1 bell pepper, diced
1/4 cup chopped parsley
2 tablespoons chopped chives or green onions
Fresh lemon juice, to taste
Salt and black pepper, to taste
1/2 cup crumbled feta cheese
Salad greens, for serving
How-To:
Add cooked chickpeas to a large bowl.
Chop the artichoke hearts and sun-dried tomatoes, keeping some of their oil or marinade for flavor.
Add artichokes, sun-dried tomatoes, cucumber, bell pepper, parsley, and chives or green onions to the chickpeas.
Squeeze fresh lemon juice over the salad and season with salt and black pepper.
Stir gently to combine.
Fold in the feta cheese.
Taste and adjust with more lemon juice, seasoning, or artichoke marinade as needed.
Serve over salad greens, or chill before serving.
