Chickpea Artichoke Salad

Print Friendly, PDF & Email

Save to BigOven

Chickpea Artichoke Salad

Yield: 4

Chickpea Artichoke Salad

Pressed for time? Want something quick and easy? Without a lot of chopping? Well, look no further! This one is fast and easy.


2 15 oz cans chickpeas (drained & rinsed)

1 Tbsp coconut oil

1 15 oz cans artichoke hearts (drained, rinsed, and chopped)

1 cup raw almonds

1 regular lemon (juiced)

¼ cup parsley (chopped)

¼ tsp black pepper

¼ tsp dulse

1 breast chicken (chopped) (optional)


  1. Gather your ingredients.
  2. Drain and rinse the chickpeas.
  3. Heat ½ tsp coconut oil over medium-high heat until slightly browned (about 9-10 min). Once cooked, set aside in large mixing bowl.
  4. While the chickpeas are cooking, add the raw almonds to a small pan and heat over medium heat until slightly toasted (about 5 min or so).
  5. While your chickpeas and almonds are cooking: cut your lemon in half, chop parsley and artichoke hearts.
  6. Add the artichokes to the same pan you cooked the chickpeas in. Cook over medium heat until they are slightly browned (about 7 min). Then add them to the chickpeas.
  7. While your artichokes are cooking, place the toasted almonds into your food processor and pulse to roughly chop them.
  8. Add the almonds and parsley to the chickpeas and artichokes. Mix well.
  9. Add lemon juice, black pepper, dulse, and mix well.
  10. Serve with greens.

Speak Your Mind