Chickpea and Artichoke Salad Recipe

Whether you are an accomplished vegan chef or just learning the craft of creating pleasing plant-based meals for your family, it is essential to find recipes that are delicious and easy to prepare.

Easy Vegan Home Cooking collects PBS celebrity chef Laura Theodore’s favorite plant-based recipes — each one as appealing, easy, and nourishing as the one before, including the recipe being featured below.

Chickpea and Artichoke Salad Recipe
Makes 4 to 6 servings
Prep Time: 20 minutes / Refrigeration Time: 2 to 3 hours

1 can (14 to 15 ounces) chickpeas (garbanzo beans), drained and rinsed
2 to 3 ounces baby spinach, finely chopped
6 sweet mini peppers (or 1 medium sweet red or orange bell pepper), seeded and thinly sliced
1 can (14 to 15 ounces) water-packed baby artichoke hearts, drained and chopped
2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
2 tablespoons good-quality balsamic vinegar or freshly squeezed lemon juice
1/2 teaspoon smoked paprika (optional)
1/2 teaspoon garlic powder salt, to taste
Freshly ground black pepper, to taste

Put the chickpeas, spinach, mini pepper slices, artichoke hearts, olive oil, maple syrup, vinegar (or lemon juice), optional paprika, and garlic powder into a large bowl. Gently stir together with a large spoon to thoroughly combine. Taste, and add salt and pepper, as desired.

Cover and refrigerate for 2 to 3 hours to allow the flavors to develop. Divide between four to six bowls and serve.

Interested in purchasing the book? Here’s the information for that. Easy Vegan Home Cooking is Written by Laura Theodore. ISBN: 978-1-57826-925-9 hardcover.

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