Community Pick
Marinated Chickpea and Artichoke Salad with Feta
photo by hello.twobites
- Ready In:
- 4hrs 15mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 (15 ounce) can chickpeas, rinsed and drained (garbanzo beans)
- 1 (14 ounce) can artichoke hearts, drained
- 1 (7 ounce) jar roasted sweet red peppers, drained and diced
- 1⁄2 cup pitted kalamata olive
- 1⁄2 cup crumbled feta cheese
- 3 scallions, finely sliced
- 1⁄4 cup chopped fresh parsley
- 1⁄4 cup red wine vinegar
- 1 -2 tablespoon chopped of fresh mint
- 2 teaspoons za'atar spice mix (optional)
- 1 teaspoon sugar (or to taste)
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 1⁄2 cup extra virgin olive oil
directions
- Place chickpeas, artichoke hearts, red peppers, olives, feta, scallions, and parsley into a salad bowl and toss lightly.
- In another small bowl, mix together vinegar, mint, z'atar (if using), sugar, salt, and pepper.
- Slowly add olive oil, whisking to blend.
- Add dressing to salad and stir well.
- Cover and refrigerate for several hours or overnight (best), to blend flavors.
- Serve chilled.
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Reviews
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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!
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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!
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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.
see 56 more reviews
Tweaks
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I love love love this salad! I get so many compliments on it anytime I bring it somewhere. I made a few tweaks to suit our taste, nothing against the original recipe at all. I'm thrilled to have found it! This is what I did: I took out the roasted red peppers and added sun dried tomatoes. Took out the olives (don't like 'em). I use rice vinegar in place of the red wine vinegar and omit the mint and sugar. And I use half the oil. Even my picky kids love it! Thanks for sharing your recipe!
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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.
see 3 more tweaks
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com