Mediterranean Chickpea Artichoke Salad (Version imprimable)
Chickpeas, artichokes, olives, and fresh vegetables in a zesty Mediterranean mix with feta.
# Composition:
→ Dressing
01 -
2 tablespoons extra-virgin olive oil
02 -
2 tablespoons red wine vinegar
03 -
1 teaspoon dried oregano
04 -
1/2 teaspoon kosher salt
05 -
1/4 teaspoon freshly ground black pepper
→ Salad
06 -
2 cans (425g each) chickpeas, rinsed and drained
07 -
340g marinated artichoke hearts, drained and quartered
08 -
300g cherry tomatoes, halved
09 -
2 Persian cucumbers, thinly sliced
10 -
100g Kalamata olives, halved and pitted
11 -
4 scallions, thinly sliced
12 -
2 tablespoons fresh mint, chopped
13 -
170g feta cheese, crumbled
# Étapes de réalisation:
01 -
In a large bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined.
02 -
Add the chickpeas, artichoke hearts, cherry tomatoes, cucumbers, olives, scallions, and fresh mint to the bowl. Toss gently to evenly coat with the dressing.
03 -
Sprinkle crumbled feta cheese over the salad and toss carefully to incorporate. Taste and adjust seasoning with additional salt or pepper as needed.
# Détails supplémentaires:
01 -
For optimal flavor, let the salad rest for 15 minutes before serving to allow the ingredients to marinate.