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  1. Recipes
  2. Artichoke and Chickpea Salad with Basil Sauce
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.