Delicious Living
  • 6 tablespoons extra-virgin olive oil (divided)
  • ½ red onion (sliced into thin half-moons)
  • 2 (15-ounce) cans chickpeas (garbanzos) (rinsed and drained)
  • 2 (6.5-ounce) jars marinated artichoke hearts (drained and coarsely chopped )
  • 2/3 cup kalamata olives (pitted and coarsely chopped)
  • 2 lemons

Warm Mediterranean Chickpea Salad

Trina Kaufman | Delicious Living
  • Serves: 6 people
  • Calories per serving: 378

Serve warm over a bed of fresh, mild greens, such as butter lettuce or mâche. Fantastic on its own or scooped up with warm pitas; leftovers make great lunch-box fare.

  1. Place a medium saucepan over medium heat. Add 2 tablespoons oil. Once hot, add onions and chickpeas and cook just until chickpeas are heated through, stirring frequently, about 5 minutes. Add artichoke hearts and olives and stir 1 minute more. Remove from heat.
  2. Halve lemons crosswise. Set one half aside. Juice remaining 1½ lemons into chickpea mixture, straining out seeds. Cut reserved lemon half lengthwise into quarters; then cut each quarter crosswise into paper-thin slices. Toss lemon slices and remaining 4 tablespoons olive oil with chickpea mixture. Season to taste with sea salt and freshly ground black pepper.

PER SERVING: 378 cal, 20g fat (14g mono, 3g poly, 3g sat), 0mg chol, 9g protein, 43g carb, 13g fiber, 654mg sodium

Search Recipes
Search our full collection of recipes by entering a recipe name or ingredient
Natural Kitchen

Gluten-Free Recipes

Delicious Living Blog

The Best Holistic Health Blogs of the Year












Sponsored Introduction Continue on to (or wait seconds) ×