Description
A vibrant and healthy grilled chickpea salad featuring smoky chickpeas, fresh cherry tomatoes, kalamata olives, marinated artichoke hearts, and red onion, all tossed with fragrant oregano and garlic. Finished with tangy crumbled feta and optionally served over quinoa for a satisfying Mediterranean-inspired meal.
Ingredients
Scale
Salad Ingredients
- 1 (29 oz) can chickpeas, drained and rinsed
- 1 (10.5 oz) container cherry tomatoes (or about 1 pint)
- 1/2 cup kalamata olives
- 1 (13 oz) jar marinated artichoke hearts (approximately 2 cups)
- 1/2 large red onion, thinly sliced
- 1 teaspoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon minced garlic
- 1/2 cup crumbled feta cheese
- Optional: cooked quinoa for serving
Instructions
- Preheat the Grill: Preheat your grill to medium heat, preparing it for grilling the chickpea salad ingredients.
- Prepare Artichokes and Olives: Drain the marinated artichoke hearts and kalamata olives thoroughly. Place them on a clean dish towel or paper towel and gently squeeze to remove any excess liquid to prevent sogginess.
- Combine Salad Ingredients in Basket: Add the drained chickpeas, cherry tomatoes, olives, artichoke hearts, and sliced red onions to a grilling basket, ensuring an even distribution.
- Season the Vegetables: Drizzle olive oil over the basket contents, then sprinkle with dried oregano and minced garlic. Toss the ingredients gently to coat them evenly with the oil and seasonings.
- Grill the Salad Mixture: Place the grilling basket over direct heat on the grill. Toss the basket contents every 5 minutes to ensure even grilling. Continue for about 20 minutes, or until the red onions are soft and the chickpeas are slightly toasted, adjusting time based on your preference.
- Serve and Garnish: For a main dish, serve the grilled chickpea salad over a bed of cooked quinoa. Sprinkle crumbled feta cheese on top before serving for a creamy, tangy finish.
Notes
- Use a grilling basket to prevent smaller ingredients like chickpeas and artichokes from falling through the grill grates.
- Adjust grilling time for desired texture – longer for crispier chickpeas and softer onions.
- Optional quinoa adds protein and makes the salad more filling as a main course.
- For a vegan version, omit feta or substitute with a plant-based cheese alternative.
- Ensure all canned ingredients are well-drained to avoid watery salad.
