Artichoke and Chickpea Salad with Basil Sauce
By OcadoLife
Published on 11 September 2023
This Artichoke and Chickpea Salad with Basil Sauce was created by recipe developer and cookbook author Georgia Levy as a fresh and tasty way to use up leftovers from her Tomato, Pepper and Chickpea Salad – saving you time and effort. Here, the leftover salad is reinvented Italian-style with ricotta, chargrilled artichokes and a herby sauce. You can throw in some extra veg for a fibre boost if you like – aubergine, courgette and asparagus would all work well; and try it with wholemeal toast rubbed with garlic and olive oil.Time and servings
15 minsTotal time
2Servings
15 minsPrep time
Ingredients
- 30g basil, leaves picked
- 2 tbsp chickpea liquid from 1 (660g) jar chickpeas or 2 tbsp water
- ½ tsp white wine vinegar
- 1 tbsp extra-virgin olive oil
- 2 heaped tbsp ricotta (approx. 40g)
- 125g chargrilled artichokes, drained
Method
Step 1
Spoon around 280g of leftover tomato, pepper and chickpea salad (see intro for link to recipe) onto 2 plates and divide the artichokes between them.Step 2
Using a pestle and mortar, grind the basil leaves, along with a pinch of salt, until you have a bright green pulp. Stir in the chickpea liquid (or water) and vinegar, then drizzle in the oil in a slow, steady stream, stirring until incorporated. Season to taste.Step 3
Place the ricotta in a small bowl and stir in 1-2 tsp water. Whip with a fork until light and creamy.Step 4
Dot the ricotta over the salad plates, then drizzle with 2 tsp of the basil sauce, adding more if you like.