Chickpea, Sun-Dried Tomato and Artichoke Salad
This is a wonderfully simple summer salad, it’s filled with an amazing array of fresh flavours that come together perfectly to create something really delicious. The chickpeas are a great base for the salad as they add a hearty element to each bite, making it really satisfying, while the rocket adds a leafy element that balances out the chickpeas and the cucumber and coriander really make it taste so fresh and cooling. The pine nuts then add an awesome crunch to the whole thing, and sun-dried tomatoes and artichokes add so much flavour and some delicious textures. The whole thing is then brought together by the sweet paprika and cumin dressing, which really makes the whole salad sing! The awesome thing about this though is that it looks and tastes really impressive but it comes together in just twenty minutes and it’s really all so easy to make – so you can look like a domestic goddess with very little work! It also stores really well, so it’s a great dish to make extra off so that you can take the left-overs to work the next day for lunch! I love serving it with a side of avocado and if I’m feeling hungry then I love adding some cinnamon and paprika sweet potato wedges too – they go so well with this.
– Two 400g tins of chickpeas
– 200g of sun-dried tomatoes
– 1 large cucumber (200g)
– 150g of artichokes
– 1 bag of rocket/arugula (60g)
– 30g of pine nuts
– a handful of coriander (20g)
For the dressing
– 2 lemons
– 2 tablespoons of olive oil
– 1 tablespoon of honey
– 2 teaspoons of paprika
– 2 teaspoons of cumin
– salt and pepper to taste
Start by rinsing and draining your chickpeas, then place them on a baking tray in a 200C oven and bake for 15-20 minutes, until they start to firm up but aren’t crunchy.
While the chickpeas cook prepare the rest of the salad. Chop coriander leaves and sun-dried tomatoes into small pieces, then chop the cucumber into quarters length-ways before slicing out the seedy middle of each quarter and then chopping the harder part into thin slices.
Add the cucumber slices, coriander and sun-dried tomatoes to a big salad bowl with the rocket and artichokes.
Place the pine nuts into a frying pan and sauté them for a couple of minutes until they start to go a golden brown – you don’t need to add any oil as they have plenty of their own. Once they’re deliciously brown add them to your salad too.
To make your dressing simply squeeze the juice from the lemons and mix it in a mug with the olive oil, honey, paprika, cumin, salt and pepper and then drizzle it over the salad.
Once the chickpeas are finished cooking, leave them to cool for a few minutes and then toss them into the salad with everything else, serve and enjoy!