Artichoke, Chick Pea And Spinach Salad Recipe


  • Can of chickpeas, drained and rinsed
  • 280g jar of artichokes in oil, drained and quartered
  • 1/2 red onion, finely chopped
  • 2 cloves garlic, minced
  • 2 handfuls of baby spinach leaves
  • juice of 1 lemon
  • 6 tbsp extra virgin olive oil
  • sea salt and freshly ground black pepper to taste


Adapted From Easy Everyday Italian Cookbook By Ursula Ferrigno. Hearts Of Palm Also Make A Delicious Substitute For The Artichokes.

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