Artichoke and Chickpea Salad with Sweet Chilli Dressing
21 December 2016
Artichokes just make everything that much more delicious, so of course it makes sense to have them as the feature of this salad dish. And to heat things up just a little, I have paired this yummy low GI chickpea and artichoke combo with a delightful low carb sweet-chilli dressing.
Prep Time 20 mins | Serves 4
1 can / 400g organic chickpeas – drained
1 cup cherry tomatoes – cut into halves
1 cup fresh rocket
1 cup salad microgreens
2 cups marinated artichokes – cut into quarters
1 cup cucumber – cut into cubes
1 avocado – cut into cubes
Ingredients for Dressing
1 red chilli – finely chopped with seeds removed
1 tsp. xylitol
1/2 cup extra virgin olive oil
2 tbsp. soy sauce
1 tsp freshly minced ginger
Add all salad greens, chickpeas, sunflower seeds and cucumber to a large serving bowl and toss thoroughly.
Add tomatoes and avo and set aside
Step 3: Prepare dressing
Add all dressing ingredients to blender and blend thoroughly until well combined. Allow to stand for 30 minutes before using so that all flavours seep in.
Top salad with marinated artichokes and drizzle with a generous amount of the sweet chilli dressing.
Garnish with remaining micro greens, dill and some fresh mint leaves.
Serve as is or alongside your favourite main
Yours in Health Always