Chickpea, Artichoke, and Feta Salad


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

Prep Time:
25 mins
Total Time:
25 mins


  • 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


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

Nutrition Facts (per serving)

128 Calories
5g Fat
16g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 128
% Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 506mg 22%
Total Carbohydrate 16g 6%
Dietary Fiber 4g 13%
Total Sugars 1g
Protein 5g
Vitamin C 12mg 62%
Calcium 74mg 6%
Iron 1mg 5%
Potassium 124mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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