Artichokes and chickpeas roasted with garlic and lightly coated with lemon and sesame. Not much going on here, but the salad does offer a full burst of flavor and nutrition.
The outside is blooming brightness. The sun is warm, the air balmy and the trees are the peak of pretty with pink, purple and pink. The children have started the spring break, which means I have to start my spring cleaning; time to put away the big coats and sweaters. Just the thought of it makes me smile. Only that I cannot; I have a sprained back which is not fun. I want to be outdoors, preparing my yard for the planting, taking the kids to the park and talking long blissful walks by myself. I will have to wait for a better back; till then it has to be take it easy….
I made this salad for my lunch a couple of days back. I am very fond of artichokes unlike the others in my family who does not share my passion. Artichokes and garlic on my pizza, artichokes drizzled with olive oil and garlic, artichokes and beans in pasta, roasted artichokes and chickpeas are a few of my favorite ways I enjoy. Here is a roasted artichoke and chickpea salad flavored with sesame and lemon this time.
Roasted Artichokes Chickpeas & Garlic Salad with Lemon & Sesame
Ingredients: (Serves 1-2)
- 2 cups cooked garbanzo beans/chickpeas/chana, drained and rinsed
- 6-7 artichoke hearts, rinsed, drained and quartered (if you are using artichokes in oil, you may use them with some of the oil)
- 7-8 cloves of garlic, peeled
- 1 clove of garlic, peeled and minced
- a generous glug of extra virgin olive oil
- crushed red pepper
- 1.5 teaspoons white sesame seeds, very lightly toasted
- 1 teaspoon lemon zest
- 1.5 teaspoon lemon juice
- 1 tablespoon pure sesame oil
Combine together the olive oil, crushed pepper, salt and the minced garlic and toss it well with the artichoke hearts, chickpeas, and the garlic cloves.
Place the artichoke hearts, chickpeas, and the garlic cloves in an oven proof dish in a single layer.
Roast for about 20 minutes at 350 degree F. Then broil it for about 5-7 minutes till the artichokes, chickpeas and the garlic turns brown on the top and gets a grilled look.
(Alternate method: Coat a broad and thick bottomed skillet with olive oil. Cook the artichokes, chickpeas and garlic at high heat while tossing and moving them around frequently till they start browning.)
Lightly crush the toasted sesame. Combine the crushed seeds, lemon zest, lemon juice and the sesame oil. This is not going to a lot of dressing; just about a little more runnier than a paste. I have used it more as a flavoring agent than a dressing. (If you would want to have this as a regular dressing increase the amount of all the ingredients)
Place the roasted artichokes, chickpeas and garlic in a bowl. Add the above dressing to the bowl and toss till everything is well combined.
Serve warm or at room temperature.
Visually appealing and nutritionally very satisfying, the salad is a perfect accompaniment for any meal or may be had by itself as it was for me. While chickpeas are perfect for this recipe, other beans like Red Kidney beans, Great Northern, Cannellini or even Lima beans are good substitutes.
Sending this to NCR:March hosted my Lisa at Lisa’s Vegetarian Kitchen. The theme is Chickpeas.
This is also my entry to MLLA 21, hosted by Manju at Mirch Masala. My Legume Love Affair is Susan’s brainchild.