Crispy Chickpea Artichoke Salad
A vibrant and hearty salad featuring crispy roasted chickpeas, tender artichoke hearts, sweet peppers, and feta, all tossed in a zesty lemon dressing. This nutrient-rich dish delivers plant-based protein, fiber, and healthy fats, making it a delicious and satisfying option for lunch, dinner, or meal prep.
Equipment
- 1 large sheet pan (lined with parchment paper)
- 1 medium mixing bowl
- 1 Large serving bowl
- 1 Whisk
- 1 small bowl for dressing
- 1 knife (for chopping vegetables)
Ingredients
For the Lemon Dressing
- ⅓ cup freshly squeezed lemon juice
- 1 tablespoon grated lemon zest
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ⅓ cup olive oil
- Salt and black pepper to taste
For the Salad
- 2 cans 15 oz each chickpeas, drained and rinsed
- 2 medium garlic cloves minced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 jars 12 oz each artichoke hearts, drained and roughly chopped
- 1 medium sweet pepper cut into ½-inch pieces
- ½ cup crumbled feta cheese
- 2 tablespoons fresh parsley minced
Instructions
- Prepare the Dressing Base: In a small bowl, combine the freshly squeezed lemon juice, grated lemon zest, Dijon mustard, and honey. Whisk these ingredients together until the honey dissolves completely and the mixture looks smooth. This step creates a bright, tangy-sweet base that will balance the richness of the salad.
- Emulsify the Lemon Vinaigrette: While continuously whisking the dressing base, slowly drizzle in the olive oil in a thin stream. Keep whisking vigorously until the mixture thickens slightly and turns silky, which means the oil has emulsified with the lemon base. Taste the vinaigrette and season with salt and black pepper. Place it in the refrigerator until ready to use, so the flavors meld together.
- Preheat and Prepare for Roasting: Set your oven to 400°F (200°C) and line a large sheet pan with parchment paper. This ensures the chickpeas roast evenly and won’t stick to the pan. Preheating is important so the chickpeas get crispy right from the start instead of steaming.
- Season the Chickpeas: In a medium mixing bowl, add the drained and rinsed chickpeas. Pat them dry with a clean kitchen towel or paper towels—removing excess moisture helps them crisp up in the oven. Add the minced garlic, olive oil, salt, and freshly ground black pepper.Toss well until every chickpea is evenly coated with oil and seasoning.
- Roast Until Crispy: Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Make sure they’re not piled on top of one another, as overcrowding prevents them from crisping properly. Roast in the preheated oven for 15–20 minutes, stirring halfway through to ensure even browning. When ready, the chickpeas should be golden-brown and crunchy on the outside. Allow them to cool for a few minutes before adding to the salad.
- Chop and Prepare Vegetables: While the chickpeas roast, prepare the rest of the salad ingredients. Roughly chop the drained artichoke hearts into bite-sized pieces. Dice the sweet pepper into ½-inch squares for a crisp, colorful bite. Finely mince the fresh parsley to add a burst of herbal freshness at the end.
- Combine the Salad Base: In a large serving bowl, add the roasted chickpeas, chopped artichoke hearts, diced sweet pepper, crumbled feta cheese, and minced parsley. Toss gently with a large spoon or salad tongs so the ingredients distribute evenly but the chickpeas don’t lose their crunch.
- Dress and Season the Salad: Remove the chilled lemon vinaigrette from the refrigerator and give it a quick whisk. Pour it evenly over the salad ingredients in the serving bowl. Toss everything thoroughly so each bite is coated with the zesty dressing. Taste and adjust with extra salt and black pepper if desired.
- Serve Fresh or Store: Serve the salad immediately while the chickpeas are still warm and crispy for the best texture. This salad is hearty enough to enjoy as a light main dish, a refreshing side, or a topping for grain bowls. If making ahead, store the salad in an airtight container in the refrigerator for up to 6 days. For meal prep, you may want to store the dressing separately and drizzle it on just before serving to maintain maximum crunch.
Notes
- Always dry chickpeas thoroughly before roasting for maximum crispiness.
- Spread chickpeas in a single layer to prevent steaming instead of roasting.
- For a vegan version, simply omit the feta cheese or replace it with a plant-based alternative.
- The lemon vinaigrette can be made up to 5 days in advance and stored in the fridge.
- Use marinated artichoke hearts for extra flavor, or plain canned ones for a lighter taste.
- The salad tastes best when freshly dressed but holds well for meal prep if stored properly.
- Add more veggies like cucumbers, cherry tomatoes, or red onions for extra crunch and color.
- Toasted nuts or seeds (like sunflower seeds or almonds) can be added for extra texture.
