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Artichoke and Chickpea Salad with Basil Sauce

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time

Ingredients

6 total
  • 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

4 steps

  1. 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.

  2. 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.

  3. Step 3

    Place the ricotta in a small bowl and stir in 1-2 tsp water. Whip with a fork until light and creamy.

  4. Step 4

    Dot the ricotta over the salad plates, then drizzle with 2 tsp of the basil sauce, adding more if you like.