Spinach, Artichoke, and Chickpea Salad

Name: Spinach, Artichoke, and Chickpea Salad
Yield: 4 to 6 servings
Ingredients: 4 to 6 ounces baby spinach; One 15-ounce can artichokes, drained and cut in half; 1 cup thinly sliced red cabbage; 1/3 cup oil-cured black olives; 1 cup drained and rinsed canned chickpeas; 1 cup cherry tomatoes, cut in half; 1/2 cup baby carrots, cut in half lengthwise; 1/2 cup drained and sliced jarred roasted red or yellow peppers; 2 to 3 tablespoons sunflower seeds; 2 tablespoons extra virgin olive oil or flaxseed oil; Lemon juice to taste

January 24, 2012

A feast of color and texture, this salad is, in a word, dazzling. As the centerpiece of a meal, it’s a pleasure to make and serve, ready in minutes.

Recipe information

Yield
4 to 6 servings

Ingredients

4 to 6 ounces baby spinach

One 15-ounce can artichokes, drained and cut in half

1 cup thinly sliced red cabbage

1/3 cup oil-cured black olives

1 cup drained and rinsed canned chickpeas

1 cup cherry tomatoes, cut in half

1/2 cup baby carrots, cut in half lengthwise

1/2 cup drained and sliced jarred roasted red or yellow peppers

2 to 3 tablespoons sunflower seeds

2 tablespoons extra virgin olive oil or flaxseed oil

Lemon juice to taste

Preparation

Step 1
Combine all the ingredients in a serving bowl and toss well. Serve at once.
variation
Step 2
Substitute arugula and/or mixed baby greens for all or part of the spinach.
menu suggestions
Step 3
For a hearty salad and sandwich meal, serve with Seitan Gyros (page 72) or Tempeh Bacon, Portobello Mushroom, and Coleslaw Wraps (page 153).
Step 4
This salad pairs well with a light grain dish to make a complete meal. A good companion is Lemony Couscous with Broccoli (page 94) or Quinoa with Corn and Scallions (page 91).
Step 5
For a stove-free summer meal, serve this with Fresh Tomato-Coconut Soup (page 39) and fresh bread.
nutrition information
Step 6
Calories: 285
Step 7
Total Fat: 14g
Step 8
Protein: 9g
Step 9
Carbohydrates: 32g
Step 10
Fiber: 12.5g
Step 11
Sodium: 415mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).

TagsSalad Spinach Leafy Greens Vegetable Artichoke Chickpea Bean and Legume Olive Cherry Tomato Tomato Main Dinner Dairy Free Gluten Free Vegan Vegetarian Quick Easy Weeknight Meals No-Cook Cookbooks

Recipe information

Ingredients

Preparation

Step 1

variation

Step 2

menu suggestions

Step 3

Step 4

Step 5

nutrition information

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Recipe notes