Artichoke chickpea salad

Name: Artichoke chickpea salad
Yield: 4
Ingredients: 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

Makes4 Servings

By Chatelaine

Artichoke chickpea salad.
Photo, John Cullen.

Ingredients

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

Instructions

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.

Nutrition (per serving)

Calories 287, Protein 8g, Carbohydrates 34g, Fat 15g, Fibre 9g, Sodium 653mg.

FILED UNDER:

Healthy Recipes No Cook side dishes lunch vegetables Salads

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