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Artichoke chickpea salad

40

  • Makes4 Servings
By Chatelaine
Artichoke chickpea salad

Artichoke chickpea salad.
Photo, John Cullen.

Chatelaine Triple Tested

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.

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