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Epicurious

Spinach, Artichoke, and Chickpea Salad

A feast of color and texture, this salad is, in a word, dazzling. As the centerpiece of a meal, it’s a pleasure to make and serve, ready in minutes.

Recipe information

  • Yield

    4 to 6 servings

Ingredients

4 to 6 ounces baby spinach
One 15-ounce can artichokes, drained and cut in half
1 cup thinly sliced red cabbage
1/3 cup oil-cured black olives
1 cup drained and rinsed canned chickpeas
1 cup cherry tomatoes, cut in half
1/2 cup baby carrots, cut in half lengthwise
1/2 cup drained and sliced jarred roasted red or yellow peppers
2 to 3 tablespoons sunflower seeds
2 tablespoons extra virgin olive oil or flaxseed oil
Lemon juice to taste

Preparation

  1. Step 1

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

  2. variation

    Step 2

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

  3. menu suggestions

    Step 3

    For a hearty salad and sandwich meal, serve with Seitan Gyros (page 72) or Tempeh Bacon, Portobello Mushroom, and Coleslaw Wraps (page 153).

  4. Step 4

    This salad pairs well with a light grain dish to make a complete meal. A good companion is Lemony Couscous with Broccoli (page 94) or Quinoa with Corn and Scallions (page 91).

  5. Step 5

    For a stove-free summer meal, serve this with Fresh Tomato-Coconut Soup (page 39) and fresh bread.

  6. nutrition information

    Step 6

    Calories: 285

    Step 7

    Total Fat: 14g

    Step 8

    Protein: 9g

    Step 9

    Carbohydrates: 32g

    Step 10

    Fiber: 12.5g

    Step 11

    Sodium: 415mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
TagsSaladSpinachLeafy GreensVegetableArtichokeChickpeaBean and LegumeOliveCherry TomatoTomatoMainDinnerDairy FreeGluten FreeVeganVegetarianQuickEasyWeeknight MealsNo-CookCookbooks
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