Chickpea, Artichoke and Celery Salad

Author: Canadian Living

Toss this crunchy salad together to take along a ready-made dish. For a heartier salad, add 2 cans (each 6-1/2 oz/184 g) drained chunk tuna.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: July 2006

Ingredients

  • 2 jars (each 6 oz/170 ml) artichokes drained and quartered
  • 1/3 cup drained oil packed sun dried tomatoes finely chopped
  • 1 can chickpea drained and rinsed
  • 2 cups thinly sliced celery
  • 1 sweet yellow pepper chopped
  • 1 sweet green pepper chopped
  • 1 sweet red pepper chopped
Dressing:
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon each salt and pepper
  • 1/2 teaspoon dried Italian herb seasoning

Method

Dressing: In large bowl, whisk together oil, lemon juice, mustard, salt, pepper and Italian seasoning. Add artichokes, tomatoes, chickpeas, celery and yellow and red peppers; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.)

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 375 mg
  • Protein 5 g
  • Calories 204.0
  • Total fat 13 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 20 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 29.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 113.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chickpea, Artichoke and Celery Salad

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