Marinated Chickpea and Artichoke Salad with Feta Recipe - Food.com (2024)

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photo by hello.twobites

Reviews

1. I came back to this page because I am making this for the fourth time, and realized I had forgotten to rate it. Five stars it is!! Every time I make it, I get requests for the recipe. One woman said she could live off this salad. Me too, but I would like a nice glass of wine and some crusty bread to go with it! I had not a clue as to the za'atar spice until I went sleuthing ... for a quick fix, I just mixed equal parts of basil, marjoram, oregano and thyme. Some sources called for lemon zest as well. Thanks for sharing, Sue! You've made my dinner special on several occasions!

   Glori-B

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2. I've made this several times for pot-lucks, family dinners, and showers, and it's always a hit. I usually use raw multi-colored sweet peppers from our garden, (or frozen in winter,) and red onions when that's what's on hand instead of scallions. Any kind of crispy raw veggies are good in this and add a nice crunch. I haven't found Zatar, and substitute the seasonings as other reviewers have suggested. As for the olive oil, love it - pour it on - it's good for you! We're not afraid of healthy fats around here. I usually get requests for the recipe. Yum!

   Ltys9913

3. This was a very good salad! We liked the addition of the artichoke hearts. I followed other reviewers and used a cucumber instead of the red peppers (though I think a fresh one would also be great in it), omitted the sugar and only used one tablespoon of oil (and therefore, decreased the vinegar too). I also used less salt and subbed the mint with basil because of an allergy. The flavors were all very tasty together and it looked pretty on the plate.

   Maito

4. Our favourite salad with a piece of hearty bread. It lasts a long time in the fridge. I use marinated artichokes and fresh red pepper. Also, just a half of a sweet onion as don't usually have scallions. For the za'atar spice I use 1/4 to 1/2 tsp of each- thyme, marjoram, and oregano.

   Debbie W.

5. Made this for Memorial Day and the family loved it. The longer it sits in the refrigerator the better it tastes, recommend to make a day or two ahead.

   Mary T.

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Tweaks

1. I love love love this salad! I get so many compliments on it anytime I bring it somewhere. I made a few tweaks to suit our taste, nothing against the original recipe at all. I'm thrilled to have found it! This is what I did: I took out the roasted red peppers and added sun dried tomatoes. Took out the olives (don't like 'em). I use rice vinegar in place of the red wine vinegar and omit the mint and sugar. And I use half the oil. Even my picky kids love it! Thanks for sharing your recipe!

   CoachAmy

2. This was a very good salad! We liked the addition of the artichoke hearts. I followed other reviewers and used a cucumber instead of the red peppers (though I think a fresh one would also be great in it), omitted the sugar and only used one tablespoon of oil (and therefore, decreased the vinegar too). I also used less salt and subbed the mint with basil because of an allergy. The flavors were all very tasty together and it looked pretty on the plate.

   Maito

3. Rave reviews when I recently took this to a pot luck bbq. We all love this and easy/quick to put together. This is equally good with pasta instead of or in addtion to the chickpeas.

   Diplo-mom

4. Yum Yum Yum! I used the marinade from the artichoke hearts instead of the oil and served it on a bed of lettuce. Delicious!

   Elisa72

5. Fabulous!!!! I added some diced seeded cucumber, and it gave this salad an extra crunchy texture. I used two cloves of fresh smashed garlic and lemon juice and a tablespoon of oregano in place of the seasoning called for. DIVINE! Thanks so much!

   Jamie Renee

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