Artichoke salad with chickpeas, watercress and almonds

Artichoke salad with chickpeas, watercress and almonds could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This hor d'oeuvre has 364 calories, 10g of protein, and 25g of fat per serving. This recipe serves 4 and costs $1.88 per serving. This recipe from Delicious Everyday has 14 fans. Head to the store and pick up spring onions, salad greens, marinated artichoke hearts, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is excellent. If you like this recipe, take a look at these similar recipes: Chicken and Watercress Salad with Almonds and Feta, Chicken And Watercress Salad With Almonds And Feta, and Watercress Salad with Dried Fruit and Almonds.

Servings: 4

Preparation duration: 10 minutes

 

Ingredients:

1/3 cup flaked almonds, lightly toasted

1½ cups chickpeas

½ tsp dijon mustard

3 tbsp extra virgin olive oil

1 small Lebanese cucumber

2 tbsp freshly squeezed lemon juice

1½ cups marinated artichoke hearts

2 cups watercress or your favourite salad greens

salt and pepper, to taste

3 spring onions

Equipments:

bowl

Cooking instruction summary:

Place the chickpeas in a large bowl. Thinly slice the spring onions and cucumber. Quarter the artichoke hearts and add to the chickpeas along with the spring onions and cucumber. Add the watercress and toss well to combine.Make the vinaigrette by placing all of the ingredients in a jar and shaking well to emulsify. Taste and adjust the seasonings and necessary.Just before serving dress the salad. Begin by adding half the dressing and tossing the salad well, to coat. Add more, to taste. Finally, sprinkle with the toasted flaked almonds.

 

Step by step:


1. Place the chickpeas in a large bowl. Thinly slice the spring onions and cucumber. Quarter the artichoke hearts and add to the chickpeas along with the spring onions and cucumber.

2. Add the watercress and toss well to combine.Make the vinaigrette by placing all of the ingredients in a jar and shaking well to emulsify. Taste and adjust the seasonings and necessary.Just before serving dress the salad. Begin by adding half the dressing and tossing the salad well, to coat.

3. Add more, to taste. Finally, sprinkle with the toasted flaked almonds.


Suggested for you

Chocolate Fudge Cake with Vanilla Buttercream Frosting and Chocolate Ganache Glaze
Cheddar Chicken and Broccoli Casserole
Almond Joy Macaroons
Oatmeal Lace Cookies
Fresh Tomato Vinaigrette
Vanilla-Orange Marmalade
Spicy Macaroni and Cheese
Zingy Berry Basil Turkey Grilled Cheese
Taste of Texas Pecan Pie
Kale and Grapefruit Salad with Sunflower Seeds and Dried Cranberries
Food Trivia

Carrots have zero fat content.

Food Joke

Why did Eve bite the forbidden apple? Because it tasted better than Adam's banana.

Popular Recipes
Grapes with Lemon-Honey Yogurt

Taste of Home

The Sleep Dr’s Sleep Slim Smoothie – 6 Points

Laa Loosh

Spicy Crab in Wonton Cups

Leites Culinaria

Chocolate Pecan Coconut Cups (#SundaySupper)

Pancake Warriors

Drop Biscuits and Sausage Gravy

The Pioneer Woman