Chickpea Salad with Fennel and Artichokes Recipe

Name: Chickpea Salad with Fennel and Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbs. olive oil, divided; 1 medium onion, finely diced (1 cup); 1/2 medium fennel bulb, finely diced (1 cup); 4 cloves garlic, minced (4 tsp.); 2 15-oz. cans chickpeas, rinsed and drained; 1 12-oz. jar water-packed artichoke hearts, rinsed, drained, and quartered; 1/2 cup pitted Kalamata olives, quartered; 2 Tbs. lemon juice; 2 Tbs. red wine vinegar; 1 Tbs. minced fresh rosemary

Servings: persons

4 Tbs. olive oil, divided
1 medium onion, finely diced (1 cup)
1/2 medium fennel bulb, finely diced (1 cup)
4 cloves garlic, minced (4 tsp.)
2 15-oz. cans chickpeas, rinsed and drained
1 12-oz. jar water-packed artichoke hearts, rinsed, drained, and quartered
1/2 cup pitted Kalamata olives, quartered
2 Tbs. lemon juice
2 Tbs. red wine vinegar
1 Tbs. minced fresh rosemary

1
Heat 1 Tbs.
2
olive oil in skillet over medium-low heat.
3
Add onion and fennel, and cook 7 minutes, or until softened and translucent.
4
Add garlic, and cook 2 minutes more.
5
Stir in chickpeas, artichoke hearts, and olives, and cook 2 to 3 minutes, or until heated through.
6
Transfer onion mixture to medium bowl, and stir in lemon juice, vinegar, and remaining 3 Tbs.
7
oil.
8
Season with salt and pepper, and stir in minced rosemary.
9
Let stand at least 20 minutes to combine flavors.

1035

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 10 ingredients. The key ingredients include: 4 Tbs. olive oil, divided, 1 medium onion, finely diced (1 cup), 1/2 medium fennel bulb, finely diced (1 cup), 4 cloves garlic, minced (4 tsp.), and more.

Yes, Chickpea Salad with Fennel and Artichokes falls under the Salads category and is a great choice for this type of meal.

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

Chickpea Salad with Fennel and Artichokes

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