Chickpea and Artichoke Heart Salad

June 8, 2017

By Anna Varriano

I’ve been making this salad for years. It is so easy and really delicious. It’s a great side dish to poultry or fish mains (especially if they have a Mediterranean theme), and a perfect dish to bring to a picnic, potluck, or BBQ. You can make it more substantial by adding a cup or so of cooked quinoa.

What You’ll Need:


This is an easy recipe because you don’t have to be precise with the ingredients. Add more or less of whichever ones you like. I usually use the following:

  • a can of pitted black olives (sliced ones or whole ones cut into halves)
  • a large jar of marinated artichokes (try to find ones that aren’t in canola oil) or a can of artichoke hearts packed in water. I had a jar of the marinated artichokes on hand that someone had brought over, so I poured it into a colander and drained off the oil. The herbs in them added some flavour. Cut the artichoke hearts into quarters if they aren’t already.
  • a package or so of cherry or grape tomatoes, cut into halves
  • a can or two of chick peas. I had one can of chickpeas and one can of  a six bean mix on hand, so that’s what I used this time
  • about 1/4 cup extra virgin olive oil
  • salt and pepper to taste
  • fresh or dried oregano and/or basil and/or prepared Italian herb mix to taste

Step 1: Mix It Up


Put all the ingredients into a large bowl, drizzle with the olive oil (add as much or as little as you like), then add the salt, pepper, and fresh or dried herbs to suit your taste. I like to start by adding a little of the seasonings, then mix, taste, add more if needed, mix, taste … you get the idea. Mix well and you’re done!

Feel free to toss in other ingredients that you think would be a good addition to this salad … maybe some hearts of palm, some fresh walnut pieces, and/or some toasted pine nuts. This salad keeps fairly well in the fridge for a few days.



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