Chickpea Salad with Fennel and Artichokes Recipe | Vegetarian Times Skip to main content

Chickpea Salad with Fennel and Artichokes

This protein-packed salad can be served in pita halves for handheld sandwiches that won’t slip or drip when eaten standing up.



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4 Tbs. olive oil, divided
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1 medium onion, finely diced (1 cup)
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½ medium fennel bulb, finely diced (1 cup)
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4 cloves garlic, minced (4 tsp.)
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2 15-oz. cans chickpeas, rinsed and drained
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1 12-oz. jar water-packed artichoke hearts, rinsed, drained, and quartered
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½ cup pitted Kalamata olives, quartered
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2 Tbs. lemon juice
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2 Tbs. red wine vinegar
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1 Tbs. minced fresh rosemary


1. Heat 1 Tbs. olive oil in skillet over medium-low heat. Add onion and fennel, and cook 7 minutes, or until softened and translucent. Add garlic, and cook 2 minutes more. Stir in chickpeas, artichoke hearts, and olives, and cook 2 to 3 minutes, or until heated through.
2. Transfer onion mixture to medium bowl, and stir in lemon juice, vinegar, and remaining 3 Tbs. oil. Season with salt and pepper, and stir in minced rosemary. Let stand at least 20 minutes to combine flavors.

Nutrition Information: 

9 g
Total Fat: 
13.5 g
Saturated Fat: 
1.5 g
34 g
0 mg
686 mg
9 g
1 g
Serves 6

Comments on this Recipe

Very tasty! I stuffed the salad in a pita - my husband added feta to his. Quick and easy.