Tested till perfect Chick-Pea Salad

Chick-Pea Salad

The flavours of an Italian antipasto platter — cheese, marinated artichokes and crisp vegetables — combine in this predinner salad. Serve in individual lettuce or radicchio cups. Use leftover artichokes in a pasta dish or dip.

By The Canadian Living Test Kitchen

Recipe1 out of 5 based on 1 ratings.
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  • Portion size 4


  • 1/2 can (14 oz/398 mL) 1/2can (14 oz/398 mL)can artichoke hearts, drained
  • 3 tbsp 3tbspextra virgin olive oil
  • 2 tbsp 2tbspred wine vinegar
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/2 1/2sweet red peppersweet red peppers, chopped
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)chickpeachickpeas, drained and rinsed
  • 1/4 cup 1/4cupshaved provolone cheese
  • 2 tbsp 2tbspchopped fresh sage
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Cut each artichoke into 6 wedges. In large bowl, whisk together oil, vinegar, salt and pepper; stir in red pepper, chickpeas and artichokes. (Salad can be prepared to this point, covered and refrigerated for up to 4 hours; let stand at room temperature for 30 minutes.) Add cheese and sage; toss to combine.

Additional information :

Tip: To slice cheese thinly, make sure it is cold and use a vegetable peeler.

Nutritional Information Per serving: about

cal 260 pro 10g total fat 14g sat. fat 3g
carb 27g fibre 5g chol 5mg sodium 511mg

% RDI:

calcium 9 iron 11 vit A 11 vit C 57
folate 30
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