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30-Minute Chickpea Artichoke Salad – A Crunchy Flavor Bomb

Chickpea Artichoke Salad
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A quick, flavor-packed salad with crispy chickpeas, artichokes, and a zesty lemon dressing. Perfect for meal prep or a light lunch.

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt & black pepper, to taste
  • 1 can (14 oz) artichoke hearts, halved
  • 1/2 cup roasted red peppers, sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup crumbled feta cheese
  • 2 tbsp chopped fresh parsley
  • Lemon wedges, for garnish
  • Lemon Dressing:
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup or honey
  • Salt & pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, smoked paprika, garlic powder, and salt. Roast for 20–25 minutes until crispy.
  2. While chickpeas roast, layer halved artichokes, roasted red peppers, and red onions in a bowl.
  3. In a jar or bowl, whisk olive oil, lemon juice, Dijon, maple syrup, salt, and pepper for the dressing.
  4. Top the veggie mix with roasted chickpeas, crumbled feta, and fresh parsley. Drizzle with dressing.
  5. Garnish with lemon wedges and extra feta if desired.

Notes

  • For extra crispiness, pat chickpeas dry thoroughly before roasting.
  • Substitute feta with vegan cheese for a dairy-free version.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.homeydishes.com/chickpea-artichoke-salad-recipe/