Roasted Chickpea Artichoke Salad with Quinoa
A warm and comforting roasted chickpea artichoke salad, with quinoa, shallots, castelvetrano olives and fresh herbs. Drizzled with a simple lemon garlic dressing that is bright and refreshing! This is a great dinner salad that's simple to make. Vegan and gluten-free!
Servings 4 people
Ingredients
- 1 jar artichoke hearts packed in olive oil (14oz/400g), drained
- 2 tbsp olive oil
- ½ cup uncooked quinoa (or 1.5 cups cooked quinoa)
- 1 can chickpeas (15oz/425g), drained and rinsed
- 2 tbsp capers
- 10 castevelatrano olives (or green olives), pitted and chopped
- 1 avocado diced
- 3 tbsp mix of fresh herbs finely chopped (I used 1tbs each of dill, parsley, mint)
- 1/3 cup sliced almonds
Lemon Garlic Dressing:
- 4 tbsp olive oil
- 2.5 tbsp lemon juice
- 1.5 tsp maple syrup
- 1 clove garlic , finely chopped
- 1 tbsp finely chopped shallots
Instructions
- Pre-heat oven to 400F/200C. Drain the artichokes and slice them into halves or quarters. (It’s fine to keep a bit of the oil they are in but you don’t want to use all the oil from the jar as it can be salty depending on the brand). Transfer artichokes to a medium bowl. Add 2 tbsp olive oil and a good pinch of pepper and toss well to coat. (See notes below if using artichokes packed in water).
- Transfer the artichokes, chickpeas, and capers to a large baking sheet lined with parchment and roast for 25 minutes, until the artichokes and chickpeas are lightly crisp and golden; turning once after about 15 minutes. Add the shallots to the bake and toss, then add the almonds to one side of the tray and cook everything for a further 5 minutes, or until the almonds are lightly golden.
- Meanwhile, prepare the lemon garlic dressing: add the olive oil, lemon juice, maple syrup, garlic and shallots to a glass jar, cover with a lid and shake to combine. Set aside.
- Cook the quinoa by adding 1/2 up uncooked quinoa to a saucepan with 1 cup of water, bring to a boil and then simmer for 15 minutes, or until soft and pleasantly chewy.
- In a large salad bowl, combine the cooked quinoa, roasted chickpea and artichoke bake, along with the chopped olives, avocado, and fresh herbs. Pour the lemon garlic dressing over top and toss to combine.
Notes
If using artichokes packed in water: Drain the artichokes and rinse. Transfer the artichokes to a clean kitchen towel and gently press to remove the moisture. Slice artichokes into halves or quarters and pat again with a paper towel. Then transfer artichokes to a bowl and toss with 2 tbsp olive oil and a good pinch of pepper.