Spinach, Artichoke, and Chickpea Salad

Spinach, chickpea, and artichoke salad

A feast of color and texture, this salad of baby spinach, embellished with other colorful veggies, is quick to prepare and a pleasure to serve. Serve it in larger portions as a main-dish salad, or in smaller portions as a substantial side salad. Delicious served with a pureed vegetable soup and some fresh bread. Photos by Rachael Braun.

Serves: 4 to 6

  • 6- to 8-ounce jar marinated artichoke hearts
  • 1 cup thinly sliced red cabbage
  • 1/2 cup oil-cured black olives, such as Kalamata
  • 15- to 16-ounce can chickpeas, drained and rinsed
    (or about 1 1/2 cups cooked)
  • 1 cup cherry tomatoes, cut in half, or other small tomato, quartered
  • 1/2 cup grated carrots or halved baby carrots
  • 1 medium green or yellow bell pepper, cut into narrow strips
  • 2 to 3 big handfuls baby spinach
  • 2 to 3 tablespoons sunflower seeds
  • 1 to 2 tablespoons hemp seeds, optional
  • 2 tablespoons extra virgin olive oil
  • Lemon juice, to taste
  • Salt and freshly ground pepper to taste

Combine all the ingredients in a serving bowl and toss well. Serve at once.

Variations:
Substitute arugula and/or mixed baby greens for all or part of the spinach.

Spinach, chickpea, and artichoke salad recipe

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