Chopped Chickpea Salad

  • Author: Lindsay Cola (Tippens)
  • Yield: 3-4 1x


For the salad:

  • 115 oz can chickpeas, drained and rinsed
  • 112 oz jar marinated artichokes, drained
  • 1 c cherry tomatoes, sliced in half lengthwise
  • 1/2 c radishes, halved
  • 1/2 English cucumber, quartered
  • 1/3 c kalamata olives 
  • 1/4 c red onion, sliced
  • 1/2 c crumbled feta
  • Fresh Basil, sliced into ribbons, for serving (can also sub in Dill)
  • 78 c arugula

For the dressing:

  • 4 T olive oil
  • 2 T red wine vinegar
  • 1 T dijon mustard 
  • Salt and pepper, to taste


  1. To prepare dressing, add all ingredients to a medium bowl and whisk until smooth and creamy. Store in the fridge until you are ready to serve. 
  2. Add all ingredients but the arugula, feta, basil, and dressing to a large mixing bowl.  
  3. Just before serving, add arugula, feta, basil, and dressing, and toss to combine. 

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