Chick Pea Artichoke Heart And Romaine Salad Recipes

LEMON ARTICHOKE ROMAINE SALAD

Lemon Artichoke Romaine Salad image

"I created this dish when I was trying to duplicate a very lemony Caesar salad," recalls Kathy Armstrong of Post Falls, Idaho. "I think my version is not only delicious but more healthful, too!"

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

10 cups torn romaine
4 plum tomatoes, chopped
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
1 can (2-1/4 ounces) sliced ripe olives, drained
3 tablespoons water
3 tablespoons lemon juice
3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/3 cup shredded Parmesan cheese

Steps:

Place first 4 ingredients in a large bowl. Place all remaining ingredients except cheese in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat., Sprinkle with cheese. Serve immediately.

Nutrition Facts : Calories 105 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

CHICKPEA, ARTICHOKE, AND FETA SALAD

Chickpea, Artichoke, and Feta Salad image

A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.

Provided by KELLYJEANNE

Categories Salad Beans

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

1 (15 ounce) can chickpeas, drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 stalk celery, chopped
¼ cup crumbled feta cheese
¼ cup chopped fresh flat-leaf parsley
½ lemon, juiced, or more to taste
1 tablespoon extra-virgin olive oil
¼ teaspoon minced garlic
¼ teaspoon chopped fresh mint, or to taste
¼ teaspoon chopped fresh oregano, or to taste
¼ teaspoon chopped fresh thyme, or to taste

Steps:

Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.

Nutrition Facts : Calories 128.1 calories, Carbohydrate 16 g, Cholesterol 9.3 mg, Fat 5.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 506.4 mg, Sugar 0.6 g

HEART-Y SALAD: HEARTS OF ROMAINE, PALM, AND ARTICHOKE

Heart-y Salad: Hearts of Romaine, Palm, and Artichoke image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 heart romaine lettuce, shredded
1 cup picked flat-leaf parsley leaves (pick the greens of half a bundle from produce department)
1 (14-ounce) can, hearts of palm, drained
1/4 pound prosciutto
1 can quartered artichoke hearts in water, drained
1/4 pound wedge pecorino Romano or Asiago
Balsamic vinegar and extra-virgin olive oil, for drizzling
Salt and pepper

Steps:

Place romaine on a platter and toss with parsley tops. Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle. Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens. Shred cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle the salad with balsamic vinegar and oil; season with salt and pepper.

HEART-Y SALAD: HEARTS OF ROMAINE, PALM, AND ARTICHOKE

Heart-y Salad: Hearts of Romaine, Palm, and Artichoke image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 heart romaine lettuce, shredded
1 cup picked flat-leaf parsley leaves (pick the greens of half a bundle from produce department)
1 (14-ounce) can, hearts of palm, drained
1/4 pound prosciutto
1 can quartered artichoke hearts in water, drained
1/4 pound wedge pecorino Romano or Asiago
Balsamic vinegar and extra-virgin olive oil, for drizzling
Salt and pepper

Steps:

Place romaine on a platter and toss with parsley tops. Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle. Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens. Shred cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle the salad with balsamic vinegar and oil; season with salt and pepper.

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