For a gathering last year, I made this salad. Everyone wants the recipe since it tastes so good. Serve with lettuce or croissants. Use little cream puff shells for appetizers or giant shells for the main course to top a platter of red leaf lettuce that has been lined with cream puff shells that have been packed with salad.
| Prep Time: | 25 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
Ingredients
- 1 (15 ounce) can chickpeas, drained
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 stalk celery, chopped
- ¼ cup crumbled feta cheese
- ¼ cup chopped fresh flat-leaf parsley
- ½ lemon, juiced, or more to taste
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon minced garlic
- ¼ teaspoon chopped fresh mint, or to taste
- ¼ teaspoon chopped fresh oregano, or to taste
- ¼ teaspoon chopped fresh thyme, or to taste
Instructions
- Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.
Nutrition Facts
| Calories | 128 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 506 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent!!!!I made this delicious salad today for our dinner. The only change for me was I added a 1/4 cup sliced black olives. This is a winner aside for any protein!!!
Our vegetarian son has encouraged me to seek out more meat-free options. This salad was delish! Even my heavily carnivore husband enjoyed it. Light, fresh and flavorful!
Lots of compliments on this one!!
Better after a day or two. Good healthy snack for the mid-afternoon munchies.
This recipe is very good. Simple and easy with mild flavor. I would adjust the amount of lemon juice, salt, and pepper only. Will make it again. This is the perfect side for any summer roasted or barbecued item. I served it with broiled chicken and it was excellent
Delicious! I was looking for something different for my husband and myself to keep our calorie counting diet interesting and this recipe was perfect. I used fresh parsley but dried thyme and oregano,no mint on hand. We had it with grilled chicken which I ended up just chopping up and mixed together with the salad. This recipe will be in our go to meals from now on!
Delicious, fresh salad. I used marinated artichoke hearts, I find they have more taste than canned.
Though using fresh parsley and lemon juice, I did use dried for the oregano and thyme (and left out the mint because I’m forgetful). I also subbed in vegan feta so some friends could enjoy it as well, and it was a hit all around!
Really enjoyed this base recipe! As done by other reviewers, I used Mediterranean-flavored feta cheese and added roasted tomatoes. I also left out the mint by preference and had to use dried herbs since I didn’t have fresh on hand. I’ll definitely be making this again, and will probably add some pitted kalamata olives next time for variation. Thanks so much for sharing!
Added sun dried tomatoes and mediterranean flavored feta …really yummy. Next time I think I’ll add Kalamata Olives.
I make this often. It’s a staple in my house. I use Kale instead of parsley. I skip the spices listed and add cumin and paprika instead. I’ve also added kalamata olives at times.
I used all dry herbs and seasonings. My family really loved it! I will be making this again!
Healthy and easy to make–everyone loved this. I changed proportions and made a few subs but as is it is wonderful.
Yummy! Since there is just one of me, I don’t often have fresh herbs in the house, so I made this with dried. It was still fantastic! Loved it. Put in a lot more celery for crunch, otherwise just the same. It will be a favorite.
LOVED this salad! I did use dried parsley, so I cut that back. The flavors in this was great…this is a keeper~YUM!!!! Thanks for sharing. 🙂