Warm Mediterranean Chickpea Salad
  • 6tablespoons extra-virgin olive oildivided
  • ½ red onionsliced into thin half-moons
  • 2(15-ounce) cans chickpeas (garbanzos)rinsed and drained
  • 2(6.5-ounce) jars marinated artichoke heartsdrained and coarsely chopped
  • 2/3cup kalamata olivespitted and coarsely chopped
  • 2 lemons
  1. Place a medium saucepan over medium heat. Add 2 tablespoons oil. Once hot, add onions and chickpeas and cook just until chickpeas are heated through, stirring frequently, about 5 minutes. Add artichoke hearts and olives and stir 1 minute more. Remove from heat.
  2. Halve lemons crosswise. Set one half aside. Juice remaining 1½ lemons into chickpea mixture, straining out seeds. Cut reserved lemon half lengthwise into quarters; then cut each quarter crosswise into paper-thin slices. Toss lemon slices and remaining 4 tablespoons olive oil with chickpea mixture. Season to taste with sea salt and freshly ground black pepper.
Recipe Notes
Nutrition Facts
Warm Mediterranean Chickpea Salad
Amount Per Serving
Calories 378 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Sodium 654mg 27%
Total Carbohydrates 43g 14%
Dietary Fiber 13g 52%
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 378 cal, 20g fat (14g mono, 3g poly, 3g sat), 0mg chol, 9g protein, 43g carb, 13g fiber, 654mg sodium