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Italian · Salad
Chickpea and Spinach Salad with Artichokes
Chickpeas, marinated artichokes and sun-dried tomatoes in a lemony Dijon dressing, served over fresh baby spinach. The chickpea mixture keeps overnight, so it is easy to prepare ahead for guests.
- YieldServes 4 to 6
- Hands-on15 min
- Total29 min
- Difficulty
Ingredients
Chickpea mixture
- 2 tbspextra-virgin olive oil
- ¼ cupmarinated sun-dried tomatoes, drained and cut into thin strips
- 1 tbspmarinade from the sun-dried tomatoes, reserved
- 1 tbspfresh lemon juice
- 1 tspDijon mustard
- 1 clovegarlic, large, finely chopped
- ½ tspcoarse salt, plus more to taste
- to tasteblack pepper, freshly ground
- 1 canchickpeas, 15 oz (425 g) can, rinsed and drained
- 1marinated quartered artichoke hearts, 6 oz (170 g) jar, drained
- 4scallions, white and green parts, thinly sliced
- 3 tbspfresh basil, chopped
To serve
- 255 gbaby spinach, one 9 oz bag
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