Mediterranean Artichoke, Chickpea, and Feta Salad

Name: Mediterranean Artichoke, Chickpea, and Feta Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 660 g cooked chickpeas; 200 g feta cheese; 240 g artichoke hearts in brine; 1 head Little Gem lettuce; 1 piece cucumber; 250 g cherry tomatoes; 75 g sundried tomatoes in oil; 50 g guindilla chilli peppers; 10 g parsley leaves; 1 tbsp red wine vinegar; 1 tbsp extra virgin olive oil

A vibrant and protein-packed Mediterranean salad featuring zesty artichokes, creamy feta, and hearty chickpeas. This refreshing dish is tossed in a flavorful sundried tomato oil dressing, making it an ideal healthy lunch or a standout side for your next dinner.

Servings0 Portions

Prep Time15 Mins

Cook Time5 Mins

Difficulty

Easy

Ingredients

cooked chickpeas
NaN g
feta cheese
NaN g
artichoke hearts in brine
NaN g
Little Gem lettuce
NaN head
cucumber
NaN piece
cherry tomatoes
NaN g
sundried tomatoes in oil
NaN g
guindilla chilli peppers
NaN g
parsley leaves
NaN g
red wine vinegar
NaN tbsp
extra virgin olive oil
NaN tbsp

Step-by-Step Instructions

In a large mixing bowl, combine the diced cucumber and halved cherry tomatoes. Sprinkle with a generous pinch of salt and let the vegetables rest for about 5 minutes to draw out their natural juices.

Add the finely chopped sundried tomatoes along with 2 tablespoons of their packing oil, the red wine vinegar, quartered artichoke hearts, chopped guindilla peppers, and fresh parsley. Toss well to ensure the artichokes are thoroughly coated in the dressing.

Gently fold in the drained chickpeas, chopped Little Gem lettuce, and half of the feta cheese. Mix again and taste for seasoning; add more salt, vinegar, or parsley according to your preference.

Transfer the salad to a large serving platter or individual plates. Garnish with the remaining feta cheese and finish with a light drizzle of extra virgin olive oil if desired.

Chef's Tips

For the best flavor, allow the salad to marinate for 10 minutes before serving. If you prefer a milder salad, you can substitute the guindilla peppers with mild pickled peppers or omit them entirely. This salad keeps well in the fridge for up to 24 hours, though the lettuce may soften over time.