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.
Warm Mediterranean Chickpea Salad
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Ingredients
- 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
Instructions
- 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.
- 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.
Recipe Notes
Nutrition Facts
Warm Mediterranean Chickpea Salad
Amount Per Serving
Calories 378
Calories from Fat 180
% Daily Value*
Total Fat 20g
31%
Saturated Fat 3g
15%
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Sodium 654mg
27%
Total Carbohydrates 43g
14%
Dietary Fiber 13g
52%
Protein 9g
18%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 378 cal, 20g fat (14g mono, 3g poly, 3g sat), 0mg chol, 9g protein, 43g carb, 13g fiber, 654mg sodium
