Artichoke, Chick Pea And Spinach Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Adapted from Easy Everyday Italian cookbook by Ursula Ferrigno. Hearts of palm also make a delicious substitute for the artichokes. Ingredients:
can of chickpeas, drained and rinsed |
280g jar of artichokes in oil, drained and quartered |
1/2 red onion, finely chopped |
2 cloves garlic, minced |
2 handfuls of baby spinach leaves |
juice of 1 lemon |
6 tbsp extra virgin olive oil |
sea salt and freshly ground black pepper to taste |
Directions:
1. Combine chickpeas, quartered artichokes, red onion, and garlic in a large salad bowl. Add baby spinach and mix lightly.
2. For the dressing, whisk the lemon juice and olive oil in a small bowl and season with salt and pepper.
3. Drizzle the dressing over the salad and toss gently to mix.
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