Before this blog goes Indian for the rest of the month, let me share this delicious warm Mediterranean salad. I know it isn’t potluck or BBQ season yet, but I already know this will be my go-to summer salad for sharing.
This salad is so good that I have no reservations serving it guests. Delicious slightly warm but equally good as leftovers brought up to room temperature.
Of course, please double the recipe if making it for a group. I don’t know who wouldn’t like a warm chickpea and spinach salad filled with artichoke hearts, sun-dried tomatoes and lots of herbs.
It reminded me a lot of my favourite Warm Chickpea and Artichoke Salad which pan-sears the artichokes and chickpeas into a glorious dish. This salad, courtesy of Tess in The Two Week Wellness Solution is lighter in flavour since the chickpeas are braised with the onions, garlic and herbs and the tossed with the artichokes and sun-dried tomatoes. You could keep this simply as a bean salad, but I liked the contrast of the warm (or room temperature) bean salad atop the fresh baby spinach. This salad has the perfect ratio of beans to other stuff. Be mindful not to evaporate too much of your braising liquid since it becomes your dressing.
Warm Mediterranean Chickpea and Spinach Salad
1 tsp olive oil
1 medium onion, chopped
4 cloves garlic, minced or pressed
2 cups cooked chickpeas, rinsed if canned
1/2 cup artichoke hearts (not marinaded), chopped (I cut sliced them in 1-cm slices and then halved them) (around 3 hearts)
1/4 cup sun-dried tomatoes, soaked in boiling water for 10 minutes, then thinly sliced
2 tbsp vegetable broth or water
1/4 tsp salt, or to taste
fresh ground pepper, to taste
2 tbsp lemon juice (half a lemon)
1 tsp fresh rosemary, minced (or 1/2 dried rosemary)
1/4 tsp dried basil
1/4 tsp dried oregano
4-8 cups baby spinach, or your favourite leafy green
1. In a large skillet on medium-high heat, saute the onion in the oil. Once softened (~5 minutes), add the garlic and saute for an additional minute.
2. Reduce the heat to medium-low and add the chickpeas, artichokes, sun-dried tomatoes and vegetable broth. Stir to combine and cook for an additional minute.
3. Remove from heat and add the salt, pepper, lemon juice, rosemary, basil and oregano. Stir well. Allow to marinade at room temperature for an hour, if possible.
4. To serve, place chickpea mixture overtop your leafy greens.