Chopped Chickpea & Artichoke Salad With Quinoa
Chickpeas, artichoke hearts, onions, red pepper, olives, cucumber, parsley and a few other pantry staples make up this delicious, healthy and simple salad that literally takes 15 mins to make. I like to make this with quinoa which ends up creating enough for about 4 lunches for the work week if you're into the whole meal prep thing like me.
Oh also, it's vegan! I myself am not vegan, but, I have been on a vegan kick lately and this recipe is one of those that makes it easy to have to a quick and easy meatless meal.
This salad recipe is adapted from my current favorite cookbook called, Thug Kitchen. However, my technique is a little different and I like to add quinoa to make to make it more filling (otherwise, I'd just eat the whole bowl!)
Also, the original recipe calls for chopping all the ingredients by hand. I typically only chop the parsley and maybe, if I'm feeling ambitious, the red pepper. Everything else, even the olives, go into the food processor. Here's the link to the one I have.
If you don't have a food processor you can still make this recipe, you will just need to chop everything by hand or use some tool of your choice. When I make this, I put each ingredient, one at a time, into the food processor, stop it when it's good and chopped, and then add it to the bowl. I do this until all the ingredients (except parsley and liquids) are chopped and in the bowl, then I add everything else. Super quick and simple!
I usually make a batch of quinoa with this salad and mix it in when I go to eat it to make for a more satisfying/hearty meal. I like to eat this for lunch at work because it's easy to throw into tupperware and is great straight from the fridge. I usually split this into 4 servings so it lasts Mon-Thurs. I also throw in some spinach leaves if I have them to get an extra shot of greens.
Here's the recipe:
Chopped Chickpea & Artichoke Salad:
- 1 can chickpeas, drained (15 oz)
- 1 can artichoke hearts, drained (14 oz)
- 1 red bell pepper
- 1/2 red onion
- 1/3 cup pitted Kalamata olives
- 1/2 cucumber peeled
- 1/4 cup parsley, chopped
- Juice from 1/2 lemon (about 2 tablespoons)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 1 Cups Quinoa
- 2 Cups Vegetable Broth
For the salad:
Process all of the ingredients separately in the food processor until they're sufficiently chopped into small pieces but not pureed. For the larger items, like the onion, cucumber and pepper, cut those into quarters before you add those to the food processor to make for easier processing. If you don't have a food processor, you can chop everything up manually.
After everything has been chopped, add the parsley and liquid ingredients. Fold everything together using a big ol' spoon. Add salt and pepper to taste.
Split into quarters if using for lunches. This keeps in the fridge well for a few days.
For the Quinoa:
Add quinoa and broth to a pot. Cover and bring to a boil and then allow the pot to simmer until all the liquid has been absorbed. Fluff with a fork.
Wait for it to cool before you mix it with the salad.
I usually add 1/2 cup quinoa to the 1/4 serving of salad for lunch.