How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chickpea, Artichoke Heart, and Tomato Salad with Arugula?

You need 9 ingredients. The key ingredients include: 1 1/2 cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained, 1/2 6-oz. jar water-packed artichoke hearts, rinsed, drained, and sliced, 1/2 cup small pear or grape tomatoes, halved or quartered, ⅓ cup chopped pitted kalamata olives, optional, and more.

Is Chickpea, Artichoke Heart, and Tomato Salad with Arugula suitable as salads?

Yes, Chickpea, Artichoke Heart, and Tomato Salad with Arugula falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Chickpea, Artichoke Heart, and Tomato Salad with Arugula?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chickpea, Artichoke Heart, and Tomato Salad with Ar

Name: Chickpea, Artichoke Heart, and Tomato Salad with Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained; 1/2 6-oz. jar water-packed artichoke hearts, rinsed, drained, and sliced; 1/2 cup small pear or grape tomatoes, halved or quartered; ⅓ cup chopped pitted kalamata olives, optional; 1/4 cup finely chopped fresh parsley; 1/4 cup prepared balsamic vinaigrette or Lemon-Basil Vinaigrette; 23 drops sriracha sauce; 2 cups baby arugula; 1 oz. crumbled feta cheese, optional

Fresh, crisp and full of flavor — this Chickpea, Artichoke Heart, and Tomato Salad with Arugula is a must-try. Made with chickpeas, water, pear and oliv…

This Chickpea, Artichoke Heart, and Tomato Salad with Arugula relies on simple, everyday ingredients such as finely chopped fresh parsley, drops sriracha sauce and baby arugula. It comes together quickly and makes 4 servings, at about 167 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

1 1/2 cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
1/2 6-oz. jar water-packed artichoke hearts, rinsed, drained, and sliced
1/2 cup small pear or grape tomatoes, halved or quartered
⅓ cup chopped pitted kalamata olives, optional
1/4 cup finely chopped fresh parsley
1/4 cup prepared balsamic vinaigrette or Lemon-Basil Vinaigrette
23 drops sriracha sauce
2 cups baby arugula
1 oz. crumbled feta cheese, optional

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Quick Info

Servings
4 servings
Calories
167 kcal
Category
Salads

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Chickpea, Artichoke Heart, and Tomato Salad with Arugula

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