This marinated chickpea artichoke salad is an easy, delicious and light salad that fancies your tastebuds and leaves you plenty satisfied, thanks to the protein and fiber from the chickpeas and artichokes. It is so versatile and can be used in so many different ways. A healthy, light and satisfying chickpea salad, combined with artichokes and peppers and dressed in a lightly spiced vinaigrette.

Marinated Chickpea and Artichoke Salad [Vegan, Gluten-Free]

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To Make the Salad: 

  • 1 15 1/2-ounce can chickpeas, rinsed and drained
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 can artichokes, rinsed, drained and thinly sliced
  • 1/2 small red onion, thinly sliced

To Make the Dressing: 

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons water
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cane sugar
  • 1/8 teaspoon mustard powder
  • 1 clove garlic
  • 1/3 cup good quality olive oil

To Make it a Squash Bowl (Optional): 

  • 1 spaghetti squash, sliced in half, roasted and seeds scraped out
  • 2 cups spinach


To Make the Dressing: 

  1. In a blender, puree all ingredients together except oil. With blender running, add oil through the processor shoot in a slow, thin steam. Let it run until dressing is slightly emulsified.

To Make the Salad: 

  1. Combine all ingredients in a large bowl, ensuring to have rinsed all canned items well. Drizzle on dressing and stir well to combine. Eat immediately or set in fridge to let flavors meld and marinade to thicken.

To Make it a Squash Bowl (Optional): 

  1. Sautee spinach lightly in a saucepan with 1 tablespoon water. Add in chickpea salad (as much as you'd like). Stir until spinach is wilted and chickpea salad is warmed. Spoon into spaghetti squash boat.

Nutritional Information

Per Serving Calories: 337 | Carbs: 32 g | Fat: 20 g | Protein: 9 g | Sodium: 354mg | Sugar: 6 g Optional ingredients not included in nutrition information. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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