How to make vegetarian chickpea salad with artichoke hearts

Robin Donovan

Recipe Developer

Do you have a fallback potluck recipe? You know, a dish that you could make with your eyes closed and that you take to every party you’re invited to where you need to bring something to share? The recipe below is my pot luck fallback, and not just because I can make it with my eyes closed, but also because it is so good that people beg me to bring it everywhere.

This salad has a short ingredient list, so it is surprising how varied it is in terms of flavors, textures, and colors. Tender chickpeas mingle with succulent artichoke hearts. A crunch of celery and the bright tang of cherry tomatoes give it life. Lots of fresh basil adds a touch of green and a ton of fresh flavor. And a quick vinaigrette made with white wine vinegar, lemon juice, and olive oil pulls it all together.

Cooktop Cove

Vegetarian Chickpea Salad with Artichoke Hearts

15 minutes

None

15 minutes

2 (16-ounce) cans chickpeas, rinsed and drained

1 (9-ounce) package frozen artichoke hearts, thawed and chopped

2 stalks celery, diced

1 pint cherry tomatoes, halved

1 cup chopped fresh basil leaves

Juice of 1 lemon

2 tablespoons white wine vinegar

3 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

Pinch of sugar

Freshly ground black pepper

In a large bowl, toss together the chickpeas, artichoke hearts, celery, cherry tomatoes, and basil.

In a small bowl, whisk together the lemon juice, vinegar, salt, sugar, and pepper to combine well. Whisk in the olive oil.

Pour the dressing over the vegetables in the bowl, and toss them to coat them well.

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