Tuesday, May 11, 2010

Golden Chickpea and Artichoke Salad

Things I like about this recipe: It’s fast, healthy, nutty, cheap, tastes awesome, and makes a great lunch.

Things I don’t like about this recipe: It’s gone. All gone.

Now, I am sad.

Golden Chickpea and Artichoke Salad
From Lauren Ulm’s book Vegan Yum Yum. This recipe makes enough for only one person as a main dish, but it’s a cinch to double or triple. As a side it serves about three.

1 tablespoon olive oil
1 (15 ounce) can chick peas, drained and rinsed well
5 to 7 artichoke hearts, drained and sliced lengthwise (canned or frozen both work fine. I like to rinse the canned ones.)
¼ cup sliced almonds, toasted if desired
1 teaspoon lemon juice (I used more to taste)
¼ teaspoon salt
2 tablespoons fresh chopped parsley (I used 1 teaspoon dried)

1. Heat oil in a seasoned wok or cast-iron skillet. Add the chickpeas and cook on medium-high for 10 minutes, stirring only occasionally to prevent burning, until the chickpeas are golden brown all over. When done, put them in a large mixing bowl and set aside.

2. Add more oil to the pan and cook the sliced artichoke hearts until browned. Add them to the bowl of chickpeas.

3. Toast the almonds in a dry skillet (if desired) and then grind them in a food processor. Add the almonds to the artichokes and chickpeas. Season the salad with lemon juice and salt and stir in the chopped parsley. Serve warm or at room temperature, adjust the seasoning if needed.

Visit Lauren Ulm’s beautiful blog Vegan Yum Yum. Recipe from Lauren's book Vegan Yum Yum. Picture by Laura Flowers.


21 comments:

Susi said...

Laura - this sounds delicious and summery, I must give it a try!

Chef E said...

Hmmm I am soaking chickpeas as I write, was going to make balela, but maybe half will go into artichoke salad!

Ciao Chow Linda said...

Your salad looks wonderful - what a great combination of ingredients. Now I want to make this asap.

zwischengang - intermediate course said...

dropping in via flickr, nice shot and blog...

Trudy (veggie num num) said...

Such simple yet delicious ingredients.. anything with chickpeas gets me in straight away :) beautiful pic!

~RED~ said...

This looks delish, what a wonderful and healthy salad!

The Cooking Photographer said...

Thank-you!

ButterYum said...

Oh my... I could eat a ton of this!!!

:)
ButterYum

Fallon said...

I love quick salads like this! Sounds delicious with the artichokes.

Federica said...

ciao Laura!! mi piace molto questa ricetta...farei anche il bis!! baci!

Dawn said...

I have all the ingredients for this one. I love it! It's getting printed out for my recipe to do list.

Sarah said...

I have been looking for a salad to use up extra chickpeas! I may just have to try this!

Cherine said...

This salad look sooo good and so healthy!!

Jannett said...

This looks very yummy.....Great photo... :)

lisa said...

Love this! It's nice, healthy, and easy to prepare.

Jen @ My Kitchen Addiction said...

This looks great! I've been trying to make a lot more vegetarian meals, and I was planning on a tabbouleh-style salad w/ artichokes and chickpeas this weekend... you have reaffirmed my decision!

Cristie said...

I would add to the things to love about this salad-- you could have all the ingredients at the ready all the time. Emergency salad. Sounds wonderful, I'll be trying it out soon.

thoughtfulplate said...

i loooove chickpeas. I pop them like popcorns...I also like to soak my own beans instead of the canned ones, but for a quick meal, canned is great.

Lovely presentation!

squirrelbread said...

most excellent! the fiancee will be out of town this weekend, so i'll definitely get on this.

cheers,

*heather*

Regina said...

I tried this for lunch today and it was perfect! I didn't have lemons or parsley so I added a small amount of garlic to the artichokes and some fresh basil and it came out great!

Thanks!

The Food Hunter said...

this sounds wonderful. I'm thinking I might try it as a bruschetta topping.

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