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 Arugula Recipe

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

Chickpea, Artichoke Heart, and Tomato Salad with Arugula – a delicious recipe with chickpeas, water, pear, olives, fresh parsley, vinaigrette. Easy to follow and perfect for any occasion.

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
167 kcal
Category
Salads

Eats Now Editorial Team

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Chickpea, Artichoke Heart, and Tomato Salad with Arugula

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