Golden Chickpea and Artichoke Salad

"This recipe is an amazing way to enjoy artichoke hearts and chickpeas together. Originally it came from "Vegan Yum Yum" by Lauren Ulm but I got it out of a local food magazine."
 
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Ready In:
20mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • 1. Heat oil in seasoned wok or cast iron skillet. Add chickpeas and cook over medium-high heat for 10 minutes, stirring only occasionally to prevent burning, until chickpeas are golden brown all over. When done, transfer chickpeas to large mixing bowl and set aside.
  • 2. Add more oil to pan and saute sliced artichoke hearts until browned. Add artichokes to bowl of chickpeas.
  • 3. Toast almonds in dry skillet (if desired) and then grind them in food processor. Add almonds to artichokes and chickpeas. Season salad with lemon juice and salt and stir in chopped parsley. Serve warm or at room temperature, adjusting seasoning if needed.

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RECIPE SUBMITTED BY

I’m not German, but I love their food! Currently I am in the military, the US Air Force, and stationed in Germany. My love of food started early while cooking with my mother and since I am on my own now I love to discover the world with food. I constantly change what I am cooking in my own house and have a few favorite recipes. Usually I explore and try out different foods and cooking methods. I have yet to become a major food-head, but I’m getting there slowly but surely. I love the I can take my time with my cooking, I don’t have to cook for anyone but myself so there is no pressure for time and taste. Which makes my exploration much easier!
 
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