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Epicurious

Artichoke and Chickpea Salad

When you think you have nothing to eat or serve, look in your cupboard. Providing that you have shopped for these Italian ingredients (most of them in a can or jar), you can make this delicious and nutritious salad in no time. I like it best at room temperature. It is a great appetizer, but it becomes a meal when topped with some grilled chicken or a can of tuna.

Recipe information

  • Yield

    serves 4 to 6

Ingredients

3 cups day-old 1/2-inch bread cubes
Two 10-ounce jars artichoke halves or quarters in brine, drained
16-ounce can chickpeas, rinsed and drained
1/2 cup sun-dried tomatoes in oil, drained and halved
1/2 cup sliced almonds, toasted
5 tablespoons red-wine vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh mint

Preparation

  1. Step 1

    Preheat the oven to 350 degrees F. Put the bread cubes on a baking sheet, and toast in oven until crisp throughout, about 8 to 10 minutes. Let cool.

    Step 2

    Combine the bread cubes, artichokes, chickpeas, sun-dried tomatoes, and almonds in a large serving bowl. Drizzle with the vinegar and oil, season with the salt, and toss well. Add the parsley and mint, and toss again to distribute. Serve at room temperature.

Cover of the cookbook featuring the author with a table full of fresh herbs and vegetables.
Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.
TagsSaladItalian AmericanItalianEuropeanArtichokeVegetableChickpeaBean and LegumeAlmondNutStarterDinnerDairy FreeGluten FreeVeganVegetarianEasyQuick30 Minutes or LessWeeknight MealsOven BakeSpringCookbooks
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