EPISODE 1029 – How to Make a Mediterranean Chickpea & Artichoke Salad Recipe
FULL RECIPE HERE:
The BEST-EVER Mediterranean Chickpea Salad | Healthy & Delicious Recipe
SPANISH OLIVE OIL I USED:
Spanish Extra Virgin Olive Oil – Arbequina
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bienvenidos and welcome to another episode of Spain on a fork today we’re making a classic Mediterranean recipe that truly showcases what simple and honest food is all about we’re talking a Mediterranean chickpea & artichoke salad now the beauty of this recipe besides the fact that it’s effortless to put together and made with simple heart healthy ingredients is that it comes together in about 15 minutes yet those flavors feel like they’ve been marinating for hours folks serve this salad next to a couple slices of crunchy bread that have been drizzled with olive oil and of course a bottle Spanish white wine more specifically from the region of Rias Baixas and you’re going have yourself the best moment of your day alright let’s begin by making our dressing first that way while we prep the rest of the ingredients the flavors can develop I’m going to add in a 1/4 cup of extra virgin olive oil into a bowl which is 60 ml important to use the good stuff here as this is what truly flavors the salad link where you can get the Spanish one I’m using in the description box below then we’ll squeeze in 1 tbsp of fresh lemon juice which is 15 ml and I like to have a fine sieve underneath just in case any seeds fall out we’ll also finely grate one large clove of garlic if you don’t have a grater you can just finely mince it and season with 1 teaspoon of dried oregano which is 1 gram half a teaspoon of dyed thyme which is half a gram and a kiss of sea salt and freshly cracked black pepper and we’ll give it a whisk until it’s well mixed together and then set it aside for the next step let’s start prepping our salad I’m going to drain two cans of chickpeas into a colander and rinse the chickpeas under some water the size of the cans I’m using are 15 1/2 oz which is 440 grams each then we’ll shake off any of the excess water and transfer the chickpeas into a large bowl then we’ll drain one can of artichoke hearts into a colander as well and rinse the artichokes under some water the size of the can that I’m using is 14 oz which is about 400 grams and then we’ll transfer the artichoke hearts over some paper towels all in a single layer and pat them completely dry then we’ll gently cut each artichoke into four evenly sized pieces and then transfer them into the bowl with the chickpeas as for the rest of the ingredients we’ll be adding into the salad I’m going to thinly slice one small red onion cut half a cup of cherry tomatoes in half which is 75 grams thenly slice half a cup of black pitted olives which is 60 grams and roughly chop a handful of fresh parsley to end up with 1/4 cup which is about 15 grams then we’ll add the chopped ingredients into the bowl with the chickpeas and artichokes and season everything with sea salt and freshly cracked black pepper then we’ll pour in our lemon and olive oil dressing and gently mix it together until everything is well mixed then we’ll transfer some of the salad into a serving dish and top it off with some crumbled feta cheese and check it out folks our Mediterranean chickpea & artichoke salad is done you can serve this at room temperature or even add it into the fridge and serve it chilled it’ll hold for up to 3 to 4 days either way easy to make heart healthy ingredients and all done in about 15 minutes let’s give it a try and see how it turned out you know folks like I told you at the beginning this is what simple and honest food is all about so excited to try it here we go beautiful looking dish I’m telling you the marriage between those chickpeas and artichokes is out of this world good the rest of ingredients give it a beautiful lift of flavors and that homemade dressing taking it to the next level give this a try at home once again next to a couple slices of crunchy bread that have been drizzled with olive oil and a bottle Spanish white wine from the region of Rias Baixas you’re gonna have yourself the best moment of your day really quick before I go a shout out to a couple of my patreons Steven Riggs, John Kochanowski, John Dayan and Juan Iturri again guys thank you so much for being patreons of Spain on a fork you know how much I appreciate you if you enjoyed today’s video hit that like button leave me a comment below and if you’re not subscribed don’t forget to smash that subscribe button and click on the bell icon that way you can get notified every time I release new content and to become a part of the Spain on a fork family till the next time hasta luego!