Middle Eastern Artichoke Salad with Feta | Spiced & Crispy

Drain the chickpeas and artichoke hearts in a colander and rinse thoroughly with cold water. Drain well and, depending on their size, cut the artichoke hearts into halves or quarters.

Heat 20 ml of the olive oil in a large pan over medium heat. Add the artichoke hearts and chickpeas, and sprinkle with the ground cumin and a pinch of salt and pepper. Sauté for about 6–8 minutes, tossing occasionally, until the artichokes are golden brown at the edges and the chickpeas are slightly crispy.

Toast the pine nuts in a small separate pan without fat over medium heat for 2–3 minutes until lightly browned and fragrant, then immediately remove from the pan and let cool.