Recipe Detail

Warm Mediterranean Chickpea Salad

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  1. 6 tablespoons - extra-virgin olive oil divided
  2. 1/2 - red onion sliced thin into half moons
  3. 2 cans - chickpeas (garbanzos) rinsed, drained, 15 oz. ea.
  4. 2 jars - marinated artichoke hearts drained, coarsely chopped, 6.5 oz. each
  5. 2/3 cups - kalamata olives pitted, coarsely chopped
  6. 2 - lemons


1. Place a medium saucepan over medium heat. Add 2 tablespoons oil. Once hot, add onions and chickpeas and cook just until chickpeas are heated through, stirring frequently, about 5 minutes. Add artichoke hearts and olives and stir 1 minute more. Remove from heat.

2. Halve lemons crosswise. Set one half aside. Juice remaining 1-1/2 lemons into chickpea mixture, straining out seeds. Cut reserved lemon half lengthwise into quarters; then cut each quarter crosswise into paper-thin slices. Toss lemon slices and remaining 4 tablespoons olive oil with chickpea mixture. Season to taste with sea salt and freshly ground black pepper.


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