Spinach, Artichoke, and Chickpea Salad Recipe

Name: Spinach, Artichoke, and Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 6 ounces baby spinach; One 15-ounce can artichokes, drained and cut in half; 1 cup thinly sliced red cabbage; 1/3 cup oil-cured black olives; 1 cup drained and rinsed canned chickpeas; 1 cup cherry tomatoes, cut in half; 1/2 cup baby carrots, cut in half lengthwise; 1/2 cup drained and sliced jarred roasted red or yellow peppers; 2 to 3 tablespoons sunflower seeds; 2 tablespoons extra virgin olive oil or flaxseed oil; Lemon juice to taste

Servings: persons

4 to 6 ounces baby spinach
One 15-ounce can artichokes, drained and cut in half
1 cup thinly sliced red cabbage
1/3 cup oil-cured black olives
1 cup drained and rinsed canned chickpeas
1 cup cherry tomatoes, cut in half
1/2 cup baby carrots, cut in half lengthwise
1/2 cup drained and sliced jarred roasted red or yellow peppers
2 to 3 tablespoons sunflower seeds
2 tablespoons extra virgin olive oil or flaxseed oil
Lemon juice to taste

1
Combine all the ingredients in a serving bowl and toss well.
2
Serve at once.
3
Substitute arugula and/or mixed baby greens for all or part of the spinach.
4
For a hearty salad and sandwich meal, serve with Seitan Gyros (page 72) or Tempeh Bacon, Portobello Mushroom, and Coleslaw Wraps (page 153).
5
This salad pairs well with a light grain dish to make a complete meal.
6
A good companion is Lemony Couscous with Broccoli (page 94) or Quinoa with Corn and Scallions (page 91).
7
For a stove-free summer meal, serve this with Fresh Tomato-Coconut Soup (page 39) and fresh bread.
8
Calories: 285
9
Total Fat: 14g
10
Protein: 9g
11
Carbohydrates: 32g
12
Fiber: 12.5g
13
Sodium: 415mg

673

kcal

Calories

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 11 ingredients. The key ingredients include: 4 to 6 ounces baby spinach, One 15-ounce can artichokes, drained and cut in half, 1 cup thinly sliced red cabbage, 1/3 cup oil-cured black olives, and more.

Yes, Spinach, Artichoke, and Chickpea Salad 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.

Spinach, Artichoke, and Chickpea Salad

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