I made this for the first time when I was in college. It was a “throw together” meal of sorts. Ever since then, I can’t stop making it.
The meaty chickpeas, sweet and crunchy corn, soft artichokes, and the tart lemon juice all merry together so well. It’s oddly addicting. Oh and I can’t forget about the parsley either! It gives this salad a nice fresh flavor.
Yum… I want a bowl right now!
Chickpea, Corn, & Artichoke Salad
Prep time
Cook time
Total time
Author: Lauren Venosta
Recipe type: Main Dishes, Side Dishes, Soups & Salads
Cuisine: Gluten-free, vegan, soy-free
Serves: 2
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 can artichoke hearts, drained and roughly chopped
- ¾ cup organic corn kernels
- 1 Tbsp olive oil
- Juice of 1 lemon
- 2 Tbsp fresh organic parsley, chopped
- 2 tsp Himalayan pink salt
- 1 tsp onion powder
- 1 tsp black pepper
Instructions
- Drain chickpeas and rinse until water becomes clear.
- Over medium heat, add 1 Tbsp olive oil to a large skillet.
- Add in chickpeas, salt, onion powder, and pepper. Cook until chickpeas have browned.
- Once chickpeas are cooked, add in the corn and cook for another 5 minutes.
- Next, add in the artichoke hearts, lemon juice, and parsley.
- Turn off the heat and stir all ingredients together.
- This salad can be eaten warm, or let the salad cool and then refrigerate for a couple hours before serving.
Notes
Add diced chicken to make this a filling, main dish meal.
With joy and health,
OMG! I want to make this right now! yum!
btw–i found your site from Restored316’s gallery. I just bought the Divine theme. I LOVE your design and your pics! And of course you’re awesome recipes!
Cheers!
Shana from Technotini.com aka Your biggest new fan (lol)
Thank you Shana! You’re too sweet!