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Mediterranean Chickpea Salad | With Artichokes & Arugula
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20 min
Quick
Gurkerl Küche
Knackiger Rucola, aromatische Kichererbsen und im Olivenöl zart gebratene Artischockenherzen treffen auf süße Kirschparadeiser, würzige Kalamata-Oliven und feinen Parmesan. Vollendet mit gerösteten Pinienkernen aus dem Backrohr und einem erfrischenden Zitronen-Oregano-Dressing – ein sättigender mediterraner Hauptspeisensalat voller Frische und wertvoller Proteine.
Preparation method
Preparation & Toasting
Preheat the oven to 180 °C top/bottom heat. Spread the pine nuts on a small baking sheet and toast in the preheated oven for 4 to 5 minutes until golden brown. Then remove and let cool completely.
Drain the chickpeas and artichoke hearts in a colander, rinse with cold water, and drain well. Depending on their size, cut the artichoke hearts in half or into quarters. Wash the cherry tomatoes and cut them in half. Thoroughly wash the arugula and spin dry.
Sautéing Artichokes & Mixing Dressing
Heat 1 tbsp of olive oil in a pan. Sauté the drained artichoke hearts over medium to high heat for 4 to 5 minutes until lightly browned around the edges and fragrant. Season with a small pinch of salt and remove from the heat.
Chef's tip
Tip: For an even more intense flavour, let the marinated chickpeas sit for 10 minutes before folding in the arugula. This pairs wonderfully with crispy ciabatta fresh from the oven.
Variation idea: If you want to enjoy the salad completely vegan, simply omit the Parmesan or replace it with toasted flaked almonds.
Ingredients
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