Roasted Chickpea and Artichoke Salad for a Potluck

   I do not, really, do not know what led me to try Ricki’s Warm Chickpea and Artichoke Salad. The idea of a warm salad didn’t grab me immediately – maybe because our Central Texas weather is warming and the birds are singing, building nests, flowers are blooming, weeds popping up, etc. I like chickpeas okay and the same with artichokes. Maybe it was Ricki’s picture with all the herbs. But it kept hanging around in the back of my thoughts until I finally felt compelled to try it. I bought a can of artichokes and with the can of chickpeas on hand put it together. It was good – some things are better than the sum of their parts and this was unexpectedly one of those. A few days later I decided to repeat the recipe with home-cooked chickpeas. That was even better. Plus I added chopped romaine and had it as a cold salad. Then I shared it with Ann and then Andrea who both loved it. Then our neighborhood had the spring potluck earlier this week and I made a TRIPLE batch of this salad. I have been craving this salad like it was cookies and wonder just what is going on with my taste buds.
   Starting with dry beans adds greatly to the overall taste and experience. I soaked the dry beans for over 24 hours until they swelled to double the original size and looked like they were going to sprout (drained and the water replaced after about 12 hours). Then they were drained again and cooked in fresh water with a lid on the pot. The liquid needs skimming occasionally as the white foam bubbles up. Then they simmer quietly on the stove for 90 minutes. Quickly drain them and return the hot chickpeas to the pot. Put the lid back on and set aside to continue cooking in the residual heat and to finally cool down. You can continue the salad from this point but I prefer to do this prep the day before I start the second phase. They are stored in the refrigerator until needed.
   The second preparation phase involves pan-roasting the chickpeas and artichokes, separately. While Ricki’s warm salad came together very quickly this one takes me a couple of days staging for everything to marinate before adding the fresh greens. (Sighhh, the extra time is so worth it)
   The third and final preparation step is to chop a head of fresh romaine and mix with the marinated chickpeas and artichokes – no other embellishments required. I had leftovers only because 1) I made a huge punch bowlful and 2) there were 5-6 other bowls of fresh homemade salads.

Roasted Chickpea and Artichoke Salad – 4-6 servings
1-1/2 cups cooked chickpeas, well drained (1 cup dry chickpeas before cooking)
6-8 artichoke hearts (about one large can), well drained and quartered
1/3 cup natural almonds, coarsely chopped or sesame seeds or pepitas, totally optional

Extra-virgin olive oil, as needed
2 cloves garlic, pressed
2 teaspoons dried basil
1 teaspoons dried oregano
1/4 cup fresh parsley, chopped (I used celery leaves :-))
2 tablespoons balsamic vinegar
1 teaspoon fine sea salt, or more, to taste
Pepper
Romaine or other seasonal salad greens

Prepare the chickpeas and set aside.
Open the artichokes and drain them well. Cut into quarters and set aside.

Pour 1-2 tablespoons olive oil into a skillet. When the oil is hot add the chickpeas. Cook over medium heat until they are a light golden color (10-15 minutes, longer if you double/triple the batch). Remove the chickpeas to a salad bowl large enough to contain your completed salad.

Add another tablespoon of olive oil to the skillet. Add the quartered artichokes and roast them over medium heat turning them very gently occasionally so as to not break them (they are already very tender). Add the garlic and dry herbs along the way. When the artichokes are roasted and the herbs are fragrant add them to the chickpeas in the salad bowl. Add the balsamic vinegar, parsley, salt, and pepper.

Mix the ingredients together so that the herbs and dressing are distributed throughout. Cover the bowl and put the salad into the refrigerator to marinate and mellow. It is really good if you have a full day for this – although it is not critical as there is plenty of flavor going on.

To complete the salad you will add chopped greens of your choosing. I like to use romaine. You can add more or less to your liking. If you add more greens you may want to add a bit more dressing as the chickpeas seem to absorb quite a bit during the marinade process.

The first time I made this I used Newman’s Own Balsamic Vinaigrette. An oil and vinegar dressing of any type is good once you have the basic seasonings in place. The very nutritious main ingredients are rather bland on their own – it is the seasoning and dressing that makes it great!

BTW – Ellen DeGeneres has gone vegan and sugar-free and Ricki wants to be the expert that is invited to appear on The Ellen Show and cook for Ellen. Ricki needs support for her ‘Quest for Ellen’. Please read about it and then link to Ellen’s page and compose a request citing Ricki as just the expert she needs!
Click right here ->EL-LENd Me A Hand! Thanks!

Mom

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1 Comment »

  1. Ricki said

    Glad you ended up liking the salad, warm or not! And I really like your addition of romaine–will try it cold next time!

    And THANK YOU for the incredible support for the EL-LENd Me a Hand quest! I’m working on something that I hope will convince Ms. D even more. . . can’t wait to get baking for the show! 😉

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