Description
This vibrant Mediterranean-inspired salad is packed with plant-based protein from chickpeas, paired with juicy grape tomatoes, marinated artichoke hearts, fresh basil, and mint. Quick to prepare and bursting with fresh flavor, it’s ideal for meal prep, post-workout meals, or a wholesome lunch.
Ingredients
-
1 can (15 oz) chickpeas, rinsed and drained
-
1 cup grape tomatoes, halved
-
1 cup marinated artichoke hearts, chopped
-
1/4 cup fresh basil leaves, torn
-
2 tbsp fresh mint leaves, torn
-
1/4 cup red onion, thinly sliced
-
2 cups mixed greens or spinach
-
2 tbsp balsamic dressing
-
1 tbsp olive oil
-
Salt, to taste
-
Black pepper, to taste
Instructions
-
Rinse and drain chickpeas thoroughly; set aside to dry slightly.
-
Slice tomatoes and red onion. Chop artichoke hearts into bite-sized pieces.
-
Tear basil and mint by hand for maximum aroma.
-
In a large bowl, combine chickpeas, tomatoes, artichokes, onion, basil, and mint.
-
Add mixed greens or spinach and toss gently.
-
Drizzle with balsamic dressing and olive oil. Season with salt and pepper.
- Toss again before serving to ensure even coating.
Notes
-
Pat artichokes dry slightly to avoid excess oil.
-
For variety, serve over grains like quinoa or add roasted vegetables.
-
Add avocado for extra creaminess just before serving.
- Use parsley instead of mint if preferred.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean