Warm Mediterranean Chickpea Salad Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    Fantastic on its own, served warm over a bed of fresh, mild greens such as butter lettuce or mache, or scooped up with warm pitas. Leftovers make great lunch-box fare.

    Main Ingredient:


    Category:  Salads

    Cuisine:  Mediterranean

    Prep Time: 5 min
    Cook Time: 15 min

    Posted By:


    Posted On:

    July 21, 2014

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