Mediterranean Starters Vegetarian

Artichoke, chickpea and baby spinach salad


  • 400g (1 tin) chickpeas, drained and rinsed
  • 280g jar of artichokes in oil, drained and quartered
  • 1 red onion, finely chopped
  • 2 handfuls baby spinach leaves
  • 12 black olives, halved and pitted
  • 1 buffalo mozzarella, torn into bite size pieces
  • Dressing:
  • Juice of 1 lemon
  • 6 tbsp olive oil
  • Maldon sea salt and black pepper


Combine the chickpeas, artichokes and red onion in a bowl. Add the spinach and olives and mix lightly.
Make the dressing by whisking all the ingredients together.
Scatter mozzarella on top of salad and drizzle over dressing. Toss gently to mix.
Serve on a large white plate.


Buy the best quality artichokes you can find as it will make a difference.

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