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Chickpea Artichoke Salad |

Chickpea Artichoke Salad

  • Author: Sara Haas
  • Total Time: 15 minutes
  • Yield: 6 1x


Your world just got better with this plant-based, veggie-ful Chickpea Artichoke Salad!


  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 tablespoon tahini
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ½ teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 45 pitted green olives, chopped 
  • ½ cup canned quartered artichoke hearts, drained and rinsed
  • ¼ cup lightly packed flat-leaf parsley
  • ¼ teaspoon kosher salt
  • 1/8 cracked black pepper

For the sandwiches

  • 1 each baguette, preferably whole wheat
  • 1 tablespoon olive oil
  • 1 cup baby lettuce or microgreens
  • ¼ cup crumbled feta cheese


  1. Mash the chickpeas with a fork in a large bowl. Add the tahini, olive oil, garlic, lemon zest, lemon juice, green olives, artichoke hearts, parsley, salt and black pepper. Mix well.
  2. Split and toast the baguette. Drizzle cut sides with olive oil. Distribute chickpea salad even among bottom halves of bread and top with lettuce and feta cheese. Cover with the top slice and serve.
  • Prep Time: 15 minutes
  • Category: Sandwich

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