Chickpea Artichoke Heart And Tomato Salad With Arugula Recipes

CHICKPEA ARTICHOKE SALAD

Chickpea Artichoke Salad image

a simple but healthy gluten free, meatless salad with arugula, artichoke hearts and chickpeas, tossed in a simple vinaigrette dressing.

Provided by Amee

Categories Salad

Time 15m

Number Of Ingredients 8

Ingredients

1/2 cup canned quartered artichokes (finely chopped)
1/4 cup red onion (finely chopped)
1 bag baby arugula (I also used watercress because I love it, too)
1/2 cup canned chickpeas (garbanzo beans, drained and rinsed)
3 tbsp red wine vinegar
1/3 cup olive oil
1/4 tsp sea salt
1/8 tsp fresh ground black pepper

Steps:

Chop artichokes and onion.
Combine arugula and/or watercress, chickpeas, onions and artichokes.
Whisk together vinegar, oil, salt and pepper until blended; add to salad. Toss and serve.

Nutrition Facts : Calories 195 kcal, Carbohydrate 6 g, Protein 2 g, Fat 18 g, SaturatedFat 3 g, Sodium 290 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

CHICKPEA, ARTICHOKE HEART, AND TOMATO SALAD WITH ARUGULA

Chickpea, Artichoke Heart, and Tomato Salad With Arugula image

From Vegetarian Times May/June 2010: The hearty 3/4 cup serving of chickpeas in this salad packs about 11 grams of protein and 9 grams of fiber. Artichoke hearts, tomatoes, and baby arugula add a rainbow of antioxidants, including lycopene, beta-carotene, and vitamin C. Nutrition facts: 345 calories, 13g protein, 15g fat

Provided by BB2011

Categories Lunch/Snacks

Time 15m

Yield 3 cups, 2 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups cooked chickpeas or 1 (15 ounce) can chickpeas, rinsed and drained
0.5 (6 ounce) jar water-packed artichoke hearts, rinsed, drained, and sliced
1/2 cup small grape tomatoes, halved
1/3 cup chopped pitted kalamata olive (optional)
1/4 cup finely chopped parsley
1/4 cup balsamic vinaigrette
2 -3 drops sriracha sauce
2 cups baby arugula
1 ounce crumbled feta cheese (optional)

Steps:

Toss together chickpeas, artichoke hearts, tomatoes, olives (if using), and parsley in bowl.
Season vinaigrette with sriracha. Toss chickpea mixture with vinaigrette, then stir inarugula and feta, if using. Season with salt and pepper, if desired.

WILD ARUGULA AND CHICKPEA SALAD

Wild Arugula and Chickpea Salad image

Provided by Bobby Flay

Time 15m

Yield 8 servings

Number Of Ingredients 9

Ingredients

12 ounces wild arugula
1 medium head fennel, halved and thinly sliced
One 15-ounce can chickpeas, drained, rinsed and drained again
1 cup grape tomatoes, halved
1/4 cup fresh dill
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 ounces thinly shaved Parmigiano-Reggiano

Steps:

Combine the arugula, fennel, chickpeas, tomatoes and dill in a large shallow bowl. Whisk together the lemon juice and olive oil and season with salt and pepper. Toss the salad with the dressing and top with the shaved cheese.

ARTICHOKE HEART AND TOMATO SALAD

Artichoke Heart and Tomato Salad image

Use this as a side or as a filling for a pita sandwich with hummus. Cooking time is chilling time. From Moosewood Restaurant.

Provided by sofie-a-toast

Categories Artichoke

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

4 ripe medium tomatoes
8 canned artichoke hearts (not marinated)
1/4 cup olive oil
1 tablespoon wine vinegar
1 garlic clove, pressed (optional)
1 tablespoon fresh tarragon (or a 1/4 tsp dried)
1 tablespoon fresh basil (or 1/4 tsp dried)
2 tablespoons feta cheese
salt
pepper

Steps:

Cut each tomato into 6 wedges and each artichoke into halves.
Blend the rest of the ingredients and pour over the vegetables. Toss.
Chill for 20 minutes.

ARTICHOKE ARUGULA SALAD

Artichoke Arugula Salad image

Fresh and packed with artichokes, dried cranberries and flavor, this salad is sure to be a favorite. -Barbara Begley, Fairfield, Ohio

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

8 cups fresh arugula or baby spinach
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup dried cranberries
3/4 cup chopped pecans, toasted
4 green onions, chopped
1/2 cup reduced-fat raspberry vinaigrette
3/4 cup crumbled feta cheese

Steps:

In a large bowl, combine the first five ingredients. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 158 calories, Fat 9g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 314mg sodium, Carbohydrate 16g carbohydrate (10g 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

TOMATO, CHICKPEA, AND ARUGULA SALAD

Tomato, Chickpea, and Arugula Salad image

This vegetarian salad is hearty, satisfying, and easily stored for work lunches.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

3 ounces baby arugula (about 4 cups)
2 scallions, thinly sliced
1 can (15 ounces) chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1/4 cup walnuts, toasted if desired
2 tablespoons red-wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper

Steps:

Dividing evenly between 2 airtight containers, layer arugula, scallions, chickpeas, tomatoes, and walnuts; cover, and refrigerate up to overnight.
In 2 more airtight containers, divide vinegar and oil for vinaigrette; season with salt and pepper. Cover and store at room temperature. To serve, shake vinaigrette in containers to combine; pour over salads, and toss.

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