Marinated Chickpea and Artichoke Salad with Feta
Created by Sue Lau on February 26, 2013
- Servings: 4-5
- Prep Time: 15m
- Cook Time: 0m
- Recipe #8278
Ingredients
- 1 (15 ounce) can chickpeas, rinsed and drained (garbanzo beans)
- 1 (14 ounce) can artichoke hearts, drained
- 1 (7 ounce) jar roasted sweet red peppers, drained and diced
- 1/2 cup pitted kalamata olive
- 1/2 cup crumbled feta cheese
- 3 scallions, finely sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup red wine vinegar
- 1 -2 tablespoon chopped fresh mint
- 2 teaspoons za'atar seasoning
- 1 teaspoon sugar (or to taste)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup extra virgin olive oil
How to Make
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Step 1: Place chickpeas, artichoke hearts, red peppers, olives, feta, scallions, and parsley into a salad bowl and toss lightly.
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Step 2: In another small bowl, mix together vinegar, mint, z'atar (if using), sugar, salt, and pepper.
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Step 3: Slowly add olive oil, whisking to blend.
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Step 4: Add dressing to salad and stir well.
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Step 5: Refrigerate several hours before serving, preferably overnight.
Nutritional Facts
- Serving Size: 1 (345.8 g)
- Calories 796.2
- Total Fat - 52.4 g
- Saturated Fat - 10.8 g
- Cholesterol - 144.3 mg
- Sodium - 1463.9 mg
- Total Carbohydrate - 10.6 g
- Dietary Fiber - 4.1 g
- Sugars - 4.2 g
- Protein - 67.1 g
- Calcium - 364.2 mg
- Iron - 4 mg
- Vitamin C - 6.2 mg
- Thiamin - 0.1 mg