Chickpea Artichoke Heart And Tomato Salad With Arugula Food

VEGETARIAN ARUGULA CHICKPEA POWER SALAD

Steps:

• Rinse and drain the chickpeas. In a medium bowl, combine the chickpeas and avocado, and roughly mash with a fork or potato masher. Add the onions and lemon juice. Season with salt and pepper. Stir to combine thoroughly.
• Serve 1/2 cup of the chickpea salad on a plate with the arugula, cucumbers, quinoa, strawberries, tomatoes, feta and a drizzle of balsamic vinegar. Enjoy!
• Reserve the remaining chickpea and avocado salad for another purpose.

CHICKPEA, ARTICHOKE, AND FETA SALAD

Steps:

• Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.

CHICKPEA ARUGULA SALAD

Steps:

• Drain and rinse the chickpeas.
• In a large bowl combine the chickpeas, arugula, red onion, and parsley.
• Whisk together the vinaigrette and pour over the salad. Mix well. Taste test, and if required add more salt and pepper.
• Right before serving mix the salad one more time and lay it out on a large platter. Shave a hefty amount of Parmigiano Reggiano cheese all over the salad. A vegetable peeler is a great tool for shaving the cheese. Enjoy!

ARTICHOKE HEART AND TOMATO SALAD

Steps:

• Cut each tomato into 6 wedges and each artichoke into halves.
• Blend the rest of the ingredients and pour over the vegetables. Toss.
• Chill for 20 minutes.

ARUGULA SALAD WITH ARTICHOKES, OLIVES & SUN-DRIED TOMATOES

Steps:

• Mix the dressing in a bowl.
• Place the arugula in a serving dish.
• Scatter the artichokes, sun-dried tomatoes and olives over the arugula.
• Drizzle the dressing over the salad and serve immediately

CHICKPEA, ARTICHOKE HEART, AND TOMATO SALAD WITH ARUGULA

Steps:

• Toss together chickpeas, artichoke hearts, tomatoes, olives (if using), and parsley in bowl.
• Season vinaigrette with sriracha. Toss chickpea mixture with vinaigrette, then stir inarugula and feta, if using. Season with salt and pepper, if desired.

CHICKPEA ARTICHOKE SALAD

Steps:

• Chop artichokes and onion.
• Combine arugula and/or watercress, chickpeas, onions and artichokes.
• Whisk together vinegar, oil, salt and pepper until blended; add to salad. Toss and serve.

CHICKPEA & ARTICHOKE SALAD

Steps:

• Drain artichokes in a bowl, keeping liquid.
• Cut into quarters. Set aside.
• Combine all remaining ingredients in a bowl.
• Add artichokes and reserved liquid to bowl.
• Add a good amount of pepper and sprinkle of salt, tossing to combine.
• You can let salad sit in fridge and marinate or you can serve immediately.

TOMATO, CHICKPEA, AND ARUGULA SALAD

Steps:

• Dividing evenly between 2 airtight containers, layer arugula, scallions, chickpeas, tomatoes, and walnuts; cover, and refrigerate up to overnight.
• In 2 more airtight containers, divide vinegar and oil for vinaigrette; season with salt and pepper. Cover and store at room temperature. To serve, shake vinaigrette in containers to combine; pour over salads, and toss.

CHICKPEA AND ARTICHOKE MASALA

Steps:

• Process the onion, Garlic-Ginger Paste, and tomatoes in a food processor or blender until smooth.
• Meanwhile, warm the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds. Once they're done popping, add the onion-tomato paste you just made, and saute until it thickens and deepens in color, about 10 minutes.
• Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds. Then add the yogurt, a little at a time so it doesn't curdle. Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 minutes. Taste for seasonings and serve garnished with cilantro.
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

MEDITERRANEAN CHICKPEA SALAD

Steps:

• Serve: Serve immediately or cover and refrigerate. You can keep this salad in the fridge covered, for 5 days. Enjoy cold or at room temperature.