40
Artichoke chickpea salad.
Photo, John Cullen.
1 lemon
1 tsp Dijon mustard
1 large garlic clove, minced
1 tsp dried sage leaves
1/4 tsp salt
1/4 cup olive oil
398-mL can artichoke hearts
546-mL can chickpeas
Whisk zest and juice from 1 lemon with 1 tsp Dijon mustard, 1 large minced garlic clove, 1 tsp dried sage leaves and 1/4 tsp salt in a medium bowl. Whisk in 1/4 cup olive oil. Drain and rinse a 398 mL can of artichokes and slice. Drain and rinse a 546 mL can of chickpeas. Add both to dressing. Stir until well coated.
Calories 287, Protein 8g, Carbohydrates 34g, Fat 15g, Fibre 9g, Sodium 653mg.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.