Name: Chickpea, Artichoke, and Feta Salad recipe
Ingredients: 1 (15 ounce) can chickpeas, drained;1 (14 ounce) can artichoke hearts, drained and chopped;1 stalk celery, chopped;¼ cup crumbled feta cheese;¼ cup chopped fresh flat-leaf parsley;½ lemon, juiced, or more to taste;1 tablespoon extra-virgin olive oil;¼ teaspoon minced garlic;¼ teaspoon chopped fresh mint, or to taste;¼ teaspoon chopped fresh oregano, or to taste;¼ teaspoon chopped fresh thyme, or to taste

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Ingredients

1 (15 ounce) can chickpeas, drained 1 (14 ounce) can artichoke hearts, drained and chopped 1 stalk celery, chopped ¼ cup crumbled feta cheese ¼ cup chopped fresh flat-leaf parsley ½ lemon, juiced, or more to taste 1 tablespoon extra-virgin olive oil ¼ teaspoon minced garlic ¼ teaspoon chopped fresh mint, or to taste ¼ teaspoon chopped fresh oregano, or to taste ¼ teaspoon chopped fresh thyme, or to taste

Nutrition Info

128.1 calories carbohydrate: 16 g cholesterol: 9.3 mg fat: 5.1 g fiber: 3.7 g protein: 5.4 g saturatedFat: 1.9 g servingSize: - sodium: 506.4 mg sugar: 0.6 g transFat: : - unsaturatedFat: : -

Directions

Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl, toss to coat completely.

Recipe Yield

6 servings

Recipe Note

A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.

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