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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chickpea and Spinach Salad with Artichokes and Sun-Dried Tomatoes Recipe

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This recipe for Chickpea and Spinach Salad with Artichokes and Sun-Dried Tomatoes is from Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. olive oil
1/4 cup drained and julienned marinated sun-dried tomatoes, 1 tbsp. marinade reserved
1 tbsp. lemon juice (fresh if possible)
1 tsp. Dijon mustard
1 tbsp. minced garlic (less if you want it less spicy)
1 (15-ounce) can of chickpeas, rinsed and drained
1 (6-ounce or 8-ounce) jar of marinated artichoke hearts, drained
4 scallions, white and green parts, thinly sliced
2 to 4 tbsp. chopped fresh basil (optional)
1 bag of baby spinach
Salt and pepper to taste
Directions:
Directions:
In a medium bowl, whisk together the oil, reserved sun-dried tomato marinade, lemon juice, mustard, garlic, salt and pepper until thoroughly blended. Add the remaining ingredients, except for the spinach, and toss well to combine. Let stand for about 10 minutes to allow the flavors to blend and then mix one more time. The mixture can be covered and refrigerated to serve later or can be placed over spinach leaves and served immediately.
Number Of Servings:
Number Of Servings:
Makes 4 to 6 Servings
Personal Notes:
Personal Notes:
This spicy salad is packed with protein and iron. Combine it with a soup, sandwich, or pasta or have it on it's own as a snack! To ensure that the salad isn't watery, be sure to drain the artichokes and chickpeas as fully as possible. This is an easy dish to make for entertaining, since the chickpea mixture can be made up to a day ahead of serving.

 

 

 

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