Warm Chickpea Salad Recipe - Vegetarian Times

Warm Chickpea Salad

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If you double the recipe, you can have an excellent lunch served at room temperature the next day.

  • 4Servings


  • 1 Tbs. plus 1 tsp. olive oil, preferably extra-virgin
  • 1 medium onion, finely diced
  • 1 1/2 stalks celery, thinly sliced on diagonal
  • 4 medium cloves garlic, minced
  • 2 (15-oz.) cans chickpeas, rinsed and drained
  • 13-oz. can artichoke hearts in water, drained and quartered
  • 8 oil-packed sun-dried tomatoes, drained and thinly sliced 1/4 cup)
  • 2 to 4 Tbs. vegetable broth
  • 1/2 tsp. salt, or more to taste
  • 3 Tbs. fresh lemon juice
  • 1 1/2 tsp. minced fresh rosemary
  • 1/4 tsp. freshly ground pepper


In medium skillet, heat 1 tablespoon oil over medium-low heat. Add onion and celery and cook, stirring often, until softened, about 8 minutes.

Add garlic and cook, stirring, 2 minutes. Stir in chickpeas, artichoke hearts, tomatoes, broth and salt and cook, stirring occasionally, until mixture is warmed through and flavors have blended, about 4 minutes.

Remove pan from heat. Stir in lemon juice, rosemary, pepper and remaining 1 teaspoon oil. Taste and add more salt if necessary. Serve warm.

Nutrition Information

  • Calories: 368
  • Carbohydrate Content: 64 g
  • Fat Content: 8 g
  • Fiber Content: 15 g
  • Protein Content: 14 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 994 mg