nutritional information

Per :

  • Calories: 318
  • Protein: 9 g
  • Total Fat: 13.5 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 34 g
  • Cholesterol: 0 mg
  • Sodium: 686 mg
  • Fiber: 9 g
  • Sugar: 1 g
Vegan

Chickpea Salad with Fennel and Artichokes

Serves 6

This protein-packed salad can be served in pita halves for handheld sandwiches that won’t slip or drip when eaten standing up.
  • 4 Tbs. olive oil, divided
  • 1 medium onion, finely diced (1 cup)
  • ½ medium fennel bulb, finely diced (1 cup)
  • 4 cloves garlic, minced (4 tsp.)
  • 2 15-oz. cans chickpeas, rinsed and drained
  • 1 12-oz. jar water-packed artichoke hearts, rinsed, drained, and quartered
  • ½ cup pitted Kalamata olives, quartered
  • 2 Tbs. lemon juice
  • 2 Tbs. red wine vinegar
  • 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.
 

September 2008

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comments

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

wanttobevegan - 2013-08-31 03:53:02