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    You are in: Home / Recipes / Marinated Chickpea and Artichoke Salad with Feta Recipe
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    Marinated Chickpea and Artichoke Salad with Feta

    Marinated Chickpea and Artichoke Salad with Feta. Photo by JustJanS

    1/6 Photos of Marinated Chickpea and Artichoke Salad with Feta

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    Sue Lau's Note:

    This has a nice Middle Eastern flavor and is very simple to make and just requires a few hours to marinate to blend the flavors. Goes great as a side dish or stuffed into halves of warmed pita bread.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place chickpeas, artichoke hearts, red peppers, olives, feta, scallions, and parsley into a salad bowl and toss lightly.
    2. 2
      In another small bowl, mix together vinegar, mint, z'atar (if using), sugar, salt, and pepper.
    3. 3
      Slowly add olive oil, whisking to blend.
    4. 4
      Add dressing to salad and stir well.
    5. 5
      Cover and refrigerate for several hours or overnight (best), to blend flavors.
    6. 6
      Serve chilled.

    Ratings & Reviews:

    • on August 22, 2008

      55

      I came back to this page because I am making this for the fourth time, and realized I had forgotten to rate it. Five stars it is!! Every time I make it, I get requests for the recipe. One woman said she could live off this salad. Me too, but I would like a nice glass of wine and some crusty bread to go with it! I had not a clue as to the za'atar spice until I went sleuthing ... for a quick fix, I just mixed equal parts of basil, marjoram, oregano and thyme. Some sources called for lemon zest as well. Thanks for sharing, Sue! You've made my dinner special on several occasions!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 22, 2011

      55

      I've made this several times for pot-lucks, family dinners, and showers, and it's always a hit. I usually use raw multi-colored sweet peppers from our garden, (or frozen in winter,) and red onions when that's what's on hand instead of scallions. Any kind of crispy raw veggies are good in this and add a nice crunch. I haven't found Zatar, and substitute the seasonings as other reviewers have suggested. As for the olive oil, love it - pour it on - it's good for you! We're not afraid of healthy fats around here. I usually get requests for the recipe. Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 16, 2009

      45

      This was a very good salad! We liked the addition of the artichoke hearts. I followed other reviewers and used a cucumber instead of the red peppers (though I think a fresh one would also be great in it), omitted the sugar and only used one tablespoon of oil (and therefore, decreased the vinegar too). I also used less salt and subbed the mint with basil because of an allergy. The flavors were all very tasty together and it looked pretty on the plate.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (56)

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    Nutritional Facts for Marinated Chickpea and Artichoke Salad with Feta

    Serving Size: 1 (281 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 515.1
     
    Calories from Fat 310
    60%
    Total Fat 34.5 g
    53%
    Saturated Fat 7.0 g
    35%
    Cholesterol 16.6 mg
    5%
    Sodium 1299.6 mg
    54%
    Total Carbohydrate 43.1 g
    14%
    Dietary Fiber 15.3 g
    61%
    Sugars 5.1 g
    20%
    Protein 11.8 g
    23%

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