I’m living off refrigerator salads all summer, what about you? Oh, you don’t know what a refrigerator salad is? It’s a salad that holds up well to refrigeration (doesn’t go limp and soggy like lettuce), and a meal prepper’s best friend. During the summer months I love mixing up a big batch of refrigerator salads, like this Lemony Artichoke and Quinoa Salad, to eat all week. Sometimes I eat them alone as a light entrée, sometimes I use them as a side dish, sometimes as a base for bowl meals. They’re versatile, delicious, and never go to waste in my house!
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This Lemony Artichoke and Quinoa Salad is basically a summer version of my Spanish Chickpeas and Rice. It’s a little lighter, brighter (no smokiness), and served cold. It’s perfect for this scorching heat!
Substitutions and Add-Ins
This salad is super versatile, so here are some other ingredients that would go well in this salad, in case you don’t like any that I’ve included, can’t get them for a decent price, or just happen to have some of these items on hand and need to use them up:
- Couscous or orzo in place of the quinoa
- Cucumber
- Tomatoes (diced or grape tomatoes cut in half)
- Feta
- Roasted Red Peppers
- Red Onion
- Top with a dollop of hummus
How to Serve Lemony Artichoke and Quinoa Salad
I intended this dish to be a vegetarian/vegan main dish with a large serving size of 2 cups, but it could also be served as a side dish to any other meal (smaller serving size of about 1 cup). This would make a great base for a bowl meal (add grilled chicken or hard boiled egg), or could be stuffed into a pita as a sort of sandwich.
How Long Does This Salad Keep?
This Lemony Artichoke and Quinoa Salad is very sturdy, so it’s good for about 4-5 days in the refrigerator (time may vary with refrigeration conditions). I haven’t tried freezing this one yet, but based on how well my Roasted Cauliflower and Quinoa Salad freezes, I think this one would also freeze well. I find frozen foods like this are usually best if eaten within three months.
Need some help getting juice out of your lemons? Here are 5 Tips for Juicing Lemons.
Lemony Artichoke and Quinoa Salad
Servings 4 2 cups eachIngredients
- 1 cup quinoa ($1.20)
- 1 fresh lemon ($0.37)
- 1/4 cup olive oil ($0.48)
- 2 cloves garlic, minced ($0.16)
- 1 tsp salt ($0.05)
- freshly cracked pepper ($0.05)
- 1 13oz. can quartered artichoke hearts* ($2.59)
- 1 red bell pepper ($1.00)
- 1 cup chopped fresh parsley ($0.35)
- 1 15oz. can chickpeas ($0.49)
Instructions
- Rinse the quinoa well in a fine wire mesh sieve. Place the rinsed quinoa in a pot with 1.75 cups water. Place a lid on the pot, turn the heat on to high, and allow the water to come to a boil. Once it reaches a full boil, turn the heat down to low and let it simmer for 15 minutes (lid on).
- While the quinoa is cooking, prepare the lemon garlic dressing. Zest the lemon, then squeeze the juice (you'll need 1/4 to 1/3 cup juice). Add the lemon juice and 1 tsp of the zest to a bowl or jar along with the olive oil, minced garlic, salt, and some freshly cracked pepper (10-15 cranks of a pepper mill). Whisk the ingredients together or close the jar and shake until they are combined. Set the dressing aside.
- After the quinoa has cooked, spread it out into a casserole dish or other wide shallow dish and refrigerate uncovered for about 15 minutes to cool it down.
- While the quinoa is cooling, prepare the rest of the salad ingredients. Drain the artichoke hearts and roughly chop them into smaller pieces. Finely dice the red bell pepper. Roughly chop the parsley. Rinse and drain the chickpeas. Place the artichoke hearts, bell pepper, parsley, and chickpeas in a large bowl.
- Once the quinoa has cooled, add it to the bowl with the other salad ingredients. Toss gently to combine, then drizzle the lemon garlic dressing over top. Gently toss again until everything is coated in dressing. Serve immediately or refrigerate up to 4-5 days.
See how we calculate recipe costs here.
Equipment
- Grater
- Garlic Press
- Chef’s Knife
- Small Roasting Pan
- Mesh Sieve
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Video
Keep scrolling to see the step by step photos below…
How to Make Lemony Artichoke and Quinoa Salad – Step by Step Photos
Rinse 1 cup of quinoa well in a wire mesh sieve. Once rinsed, add it to a pot along with 1.75 cups water. Place a lid on pot and turn the heat on to high. Let the water come up to a boil. Once it reaches a boil, turn the heat down to low, and let it simmer for 15 minutes with the lid in place.
While the quinoa is cooking, prepare the lemon garlic dressing. Zest a lemon, then squeeze out the juice. You’ll need anywhere from 1/4 to 1/3 cup juice.
Add 1 tsp of the lemon zest, 1/4 cup olive oil, 2 minced cloves of garlic, 1 tsp salt, and some freshly cracked pepper (10-15 cranks of a pepper mill) to the lemon juice. Whisk the ingredients together, or, if using a jar, shake until the ingredients are combined. Set the dressing aside.
After simmering for 15 minutes the quinoa should be tender and fluffy, an no liquid should remain in the pot.
Spread the quinoa out into any sort of shallow dish then place it in the refrigerator to cool for about 15 minutes. Spreading it out is key because that increases the surface area in contact with the cold air and allows any excess moisture to evaporate.
While the quinoa is cooling, prepare the rest of the ingredients for the salad. Drain and roughly chop one 13oz. can of quartered artichoke hearts. Finely dice one red bell pepper. Roughly chop about 1 cup of fresh parsley. Rinse and drain one 15oz. can of chickpeas. Place the artichoke hearts, bell pepper, parsley, and chickpeas in a large bowl.
Once the quinoa is cooled, add it to the bowl with the rest of the ingredients and gently toss to combine.
Pour the lemon garlic dressing over the salad and toss once more until everything is coated in dressing.
The Lemony Artichoke and Quinoa Salad is ready to be eaten immediately or…
Or portion it out into containers for your meal prep and refrigerate up to 4-5 days.
So light and refreshing!
Was looking for a homemade and affordable version of the quinoa and artichoke heart quick cups from Kitchen & Love. This recipe is even better! New go-to for lunch. Thank you for sharing it.
When I make this I add half a finely diced red onion, and either serve on a bed of arugula or toss in a couple of handfuls right before I eat it. Yummy!
This is a yummy lemony salad and I love it. I didn’t have any parsley so I substituted carrot tops that I had saved. We don’t care for chickpeas so I used a can of black beans. The dressing makes it delicious!
Super flavorful and filling without having to add any extra ingredients! The bell pepper adds a nice touch of sweetness to contrast with the tangy dressing and artichokes. This will definitely go in my recipe rotation.
So good – and keeps so well in the fridge
This recipe has become a healthy staple. I have one child who loves taking the leftovers for lunch and another child who feels just okay about this dish. I consider that a win. I love it. I could eat it everyday.
This recipe is a staple for me and I make this all the time. One of the reasons I’ll never quit this website. I’ll omit the parsley or swap finely diced cucumber, and double the salt and garlic.
I also cook quinoa like pasta: water and salt in pot, boil, add quinoa, cook ~20 min until translucent w/rings, then drain and rinse and cool.
Delicious, easy and healthy! I will make it again and not change a thing! Thanks for a wonderful recipe!
Great recipe as is and perfect for meal prep! Also lends itself well to other additions (leftover asparagus and Capers to this most recent batch). I keep everything on hand for when I need a cheap and easy lunch prep for the week. Thank you!
Just made this! Loved it and adding it to my list of go-to recipes! I paired it with the Easy-bake buttery cod recipe 💛
This recipe is so tasty for lunches! I’ve honestly never been a huge artichoke fan, but really liked them in this. I doubled the bell peppers and the chick peas. The salad stayed fresh all week and didn’t get that gross soggy texture that some get after a while. I’ll make this one again!
Amazing recipe. Love it. This will become a staple delicious lunch for me. THANK YOU!!!
YUM! I actually exclaimed out loud after my first bite… and it wasn’t even the first time I’ve made this recipe. I’ve used both orzo and farro, and have added red bell pepper, cucumber, tomato, and feta in addition to the listed ingredients. A perfect summer lunch!
Absolutely delicious! I make this on Mondays for my lunch throughout the week. I’ve also made it a couple of times for family and friends and they have asked for recipe because it’s so good. I usually add an additional bell pepper either yellow or orange and it’s always amazing! Thank you so much for this recipe, it has been a weekly staple for the last couple of months.
Absolutely delish as written.
Fresh and delicious , I’m bringing this to an Easter party. I added more dressing since I tripled the recipe and then included kalamata olives
Made this recipe a few times to many different occasions. It was a HIT!!! Quite a few people experienced quinoa for the first time. They asked me to text them the recipe. Of course I did. 😋
Totally delicious and perfect for warm weather! I added some kalamata olives but other than that made it exactly as written and it turned out wonderful.
I will have a go at this but without the oil and I would probably add a few extras to suit my taste.
Why did you even leave a review, Kim? Did you think it would be useful or interesting in any way? You didn’t make this, you’re not sure how much you’d like it, yet you still rated it–and only 3/5, which impacts the overall score for this recipe. Please don’t do that.
Anyway, I just made this, and I’m a fan. I was worried the lemon flavor would be too dominating, but I decided to give it a try (and comment AFTERWARDS). It’s just right! I can see how feta would be a perfect addition, and I’ll try a bowl of it with some chopped cucumbers tomorrow. Next time I make this, I’ll try orzo instead of quinoa, as other commenters have suggested, just to compare.
Hi, I’m excited to try this recipe! I’m not a big fan of parsley, what would you suggest as an alternative? I know cilantro is common but other family members do not like parsley. Maybe basil? How much?
Hi Libby! Your question is a little confusing, as you mention no one likes parsley twice and then throw cilantro in the mix but don’t say if it is unliked as well. So for the record, you can sub for equal parts basil. Or do a half and half blend of basil/cilantro, basil/parsley or basil/mint. XOXO -Monti
Thank you! I’m sorry for the confusion, I meant that other family members do not like cilantro.
Amazing! Another perfect summer salad recipe by Budget Bytes. I am just going to keep making one every day for the remaining week – because that’s how fast they are gone in this househould. What I especially like about all these recipes is that they tell you the exact amount of salt and pepper to use. I have a tendency to undersalt during cooking and then oversalt while eating. Here it’s just perfect from the start. So thanks for adding this extra detail – it really makes a difference in the outcome.
I’m not really one to write reviews online but I have been making this salad at least twice a month for the past year and it is so delicious every time. I had covid back in 2020 and my taste/smell is still suffering, but I know I can count on this recipe to be consistently amazing. It’s also so incredibly cheap to make and very quick.
I just wanted to thank you, it may seem like such a small thing but it has been so difficult to find anything that tastes good since my run in with covid.
I’m so sorry to hear you’ve been dealing with Covid symptoms for so long, Kaitlyn! Thank you so much for cooking our recipes! XOXO -Monti
This is SO good! I went overboard with add-ins: cucumber, red onion, feta, tomatoes, and some katamala olives. It’s a really versatile base and I’m already sure I’ll be making it again over the summer.
I loved this recipe – it was so easy to follow and make. The dressing was perfect. I had never made quinoa before but it was SO easy. A great way to eat more fiber and protien.
This is such a delicious salad. I am a vegetarian who is trying to eat more legumes so the complete protein of the quinoa and the chickpeas is a perfect combo. Seriously, I could eat it every day! Thank you!
Yum! This is going to be something I frequently make. Easy and delicious. Thanks!
I love this as a lunch salad, and this recipe is so flexible! It’s so great for meal prep. I swap out the red pepper for grape tomatoes and add more parsley to get some more greens in. Thanks for such a great recipe, Beth.
This is great as written but also serves as a great base to build upon. I’ve been adding different olive varieties as well as capers and plan on gathering kale from my garden to add this week. Thanks for the great and healthy recipe!
The artichoke hearts honestly take home the cake on this one. Really ties it all together.
I had a random lemon herb vinaigrette in my fridge that I’m trying to use up, so I used that instead of the homemade dressing (pretty much the same ingredients). Definite make-again!
Would cauliflower rice be an option in place of the quinoa?
Also, I had inquired over a year ago if you had thought about doing a broccoli cheese soup, are you still planning on creating a Budget Bytes Broccoli Cheese soup?
Thank you for all you do. Your passion for food and helping others shines thru in your work.
Hmm, cauli rice might work here! It’s just hard to tell without trying whether or not the flavor of it would overwhelm the other ingredients. Worth a shot, though! And I’m happy to report that yes, I did make a broccoli cheddar soup and it’s sooooo gooood! :) https://www.budgetbytes.com/easy-broccoli-cheddar-soup/
Beth I don’t know why I always go searching the webs for other recipes. I always end up coming back to you! I am eating this now and it’s amazing! Light but fresh! Perfect seasoning and perfect for summer! Thank you!
This was very good, made as written. Will try what commenters added next time, (feta, black olives, capers).
This is repeatable, for sure. It’s helpful to have a bowl of it in the fridge when it’s too hot to cook.
Thanks, Beth, for helping us stay happily fed and healthy during the heat.
Love!! I love how versatile it is! Didn’t have parsley but had basil and omitted the red pepper and added arugula and mozzarella balls. Definitely adding this to my meal routine! Thank you!
Easy and delicious! Perfect for meal prep. Added feta to mine.
Made this again tonight for lunch this week. I added red onions and kalamata olives again. I couldn’t stop eating it while packing it away! It’s a heathy and yummy guilt-free snack. Delicious!
Such a great recipe! I can’t stand red peppers so I opted out of them. Added some feta cheese and topped it with some pickled red onions as well.
Other than that I stayed true to the recipe. The sallad lost a bit of its colorfulness since I removed the red pepper but it was delicious. I will absolutely make this again.
Made this tonight. I added red onions and kalamata olives. Sooooo good!! I can’t wait to eat this salad for lunch the rest of the week. Flavorful and healthy!
Really refreshing salad. I love add ins like the feta and kalamata olives. This salad will be added to the quick and easy lunch rotation.
Oh! Good call on the olives! I’ll definitely add them too.
So. Good. I made this for meal prep, and it was hard to not eat half of it 😂. I added red onions and feta like the author suggested. I also added capers for an extra “lemony” flavor which I 100% recommend. Skipped the peppers, because I personally don’t like them.
I did have to use 2 lemons to get enough juice. I can’t wait to make this again!
Made this tonight and it was really good. I had chicken left over from the Easy Lemon Pepper Chicken recipe from this site and added it to the portion we ate for dinner. Really great together.
meant to give it a 5 star
This is one of my favorite recipes! So refreshing and also filling. I love that I can make a big batch and it will keep in the fridge all week long. I go heavy on the lemon zest, cuz I’m zesty like that ;)
So good and a great “snack salad” to have in the fridge. Will definitely be making this one again.
Even tastier than I expected it to be! So easy to make.
Easy recipe, cheap and makes a TON! I love your meal prep salads! We added lots of different toppings based on leftovers. One day with bbq chicken, one with heirloom tomatoes, one with canned salmon and asparagus. It’s a great base or on its own!
Yummy!! Wondering if you could freeze this?
Excellent idea, I love the flexibility, and salads i can make and eat out of the fridge for a few days.
To make it less quimoa-heavy, I add 1 cucumber (halved and sliced), an extra pepper, some feta cheese, and I substitute half of the parsley for chopped mint.
Once, I tried tossing the chickpeas in oil and spices and toasting them in a pan. It was OK but not really worth the effort – nice when the salad was fresh, but it didn’t offer too much difference in texture after it had been refrigerated.
This was amazing and will make again but I substituted orzo for the quinoa and I warn others that you cannot freeze the orzo. It does not do well. Still a 5 out of 5 for me.
I made a version of this with stuff I had in my pantry & fridge and it still turned out pretty good.
Hearts of palm instead of artichoke
1 1/2 cup Chick peas cooked in my instant pot
Whole wheat instant couscous instead of quinoa
Dont care for parsley so I used coriander/cilantro instead
Made it with Orzo and it was an excellent choice. Very Good recipe, next time I need to add feta!
Ummm WOW! I could not stop eating this, it’s so delicious. And I’m not a healthy eater (but trying!). Definitely saving this recipe for future use.
This is absolutely fabulous! I’ve made it twice now and plan to have it in my regular rotation this summer! I definitely recommend adding in a cucumber and tomato (I’ve done both cherry and a diced regular – both are great), it makes it taste even more fresh and summery! (And stretches it to 5 servings.) Love this.
Can you use something else besides red peppers cause I can’t eat them. But this looks so good.
Most definitely! You could swap with whatever vegetables you have on hand. Carrots would be great.
This recipe is SO delicious!! I made homemade flour tortillas to have it as a wrap and it’s just so tasty. Plus, it lasts perfectly in the fridge! What a hit!
Delicious! I didn’t have artichokes so I used broccoli, which I had in the fridge. I also added onion and sundried tomatoes and z’atar in the dressing — so good and lemony! This will be my lunch for the week :) It’s light but filling and best of all, full of protein!
I’m a “saladholic or junkie” but even with that declared default, this salad is terrific! The variety, texture, and color of the vegetables are so fresh and the added volume of protein in the quinoa and chickpeas makes for a complete meal. I added celery and red onion for even more texture and punch. Really very good!
Hello!
Can you suggest any substitutions for the artichokes? It’s unfortunate, but my fiance is not a fan of them.
Thanks!
Unfortunately there’s not a good swap since they are so unique! But you could always add more vegetables of your choice.
Great flavor! I don’t like the crunch of bell peppers so I used roasted red pepper from a jar, very yummy and healthy. Loved that we could eat something so fresh tasting with basic pantry ingredients (and subs). #pandemiccooking
Would cannelini beans be an ok substitute for this recipe? My daughter is allergic to chickpeas so we don’t keep them in the house.
Yes I think that would be a delicious swap.
This has been one of my go-to meals for over a year. It’s tasty, hearty, easy to make, and stores for a good amount of time in my fridge. I usually add some kind of leafy green like spinach or arugula for an extra dose of nutrients.
I made this today exactly as written except for subbing the artichoke hearts which I didn’t have out for a cucumber, and it’s so easy and delicious! Definitely going to be a summer staple.
When do you add the spinach and how much do you use? I’m trying to sub the parsley. Thanks!
Just sub the same amount of spinach as it asks for parsley. And mix it in when it asks you to mix in the parsley. XOXO -Monti
This one is so delicious! I got tired of the same few recipes I was turning to for meal prep, and found your site recently. This one in particular is my favorite so far! I think I’m going to make it again, but this time with your Tahini Dill dressing recipe I just found.
Also wanted to say I read the bio, and I am also a graduate from LSU in 2007. What are the odds? So now I HAVE to keep coming back to your site haha. But seriously, keep up the awesome work. These recipes are giving me some needed inspiration as I finish up grad school, especially now in this Covid19 lockdown.
Thank you! I will keep coming back for more!
Thanks so much for this great recipe. I’ve already made it three times and will be making it tomorrow to bring to work for lunch this week. Delicious and healthy! I love so many of your recipes, your blog is actually my favorite recipe blog, followed by cookie and Kate
Turned out amazing! Definitely going to become a regular for my lunch meal preps!!
Can confirm – freezes and defrosts like a champ!
Thanks Hayley!
How do you defrost it?
Finally got around to making this and it did not disappoint! I subbed out the oil (dietary restriction) with aquafaba and it was delish!! I agree with many of the other comments–it was even better the next day. Thanks Beth!!
Made this tonight exactly following the recipe exactly. Ate for dinner tonight and served it over a bed of spinach. Absolutely delicious! Can’t wait to pack for my lunch tomorrow, going to add in some olives as well!
Happy to hear it Jes!
My husband helped me whip this up for dinner last night- so good and fresh and easy to make on a whim. I absolutely loved the combination of flavors. It tastes even better the next day when it’s cold and all the flavors have settled. Will definitely make again ❤
How many calories per serving?
Thanks for the request! I do get that request a lot, but unfortunately I don’t have a reliable source for the nutrition information. The calculators and databases that most bloggers and websites use to calculate the info can be extremely inaccurate, and for something that can so severely impact the health of people with health conditions, I just don’t feel comfortable publishing unreliable numbers. I prefer to leave it up to the reader to use the database or calculator they trust. I’m sorry and I wish accuracy were easier than shipping the food off to a lab for analysis!
Anyone try this with shrimp or salmon? I’ve had chicken for so many lunches lately, I am thinking about mixing it up a bit and wondered how this would pair with fish.
This was so good! I had quinoa but hesitated because I never seemed to be able to make it right. But this was so delicious. I threw in fresh garden/farm market veggies, blanched string beans, some chopped zucchini and cukes, really filling meal all by itself.
Letting the quinoa cool is key! Happy to hear about your garden additions as well.
I made this for lunch today, and it was fantastic!
Going to make this tonight and was thinking of adding thinly sliced kale instead of the parsley (I really don’t like parsley) to give it a bit of green. Thoughts? Will it be too tough? Maybe if I add it when the quinoa is hot and let it steam it a smidge?
It wouldn’t be problem at all! I’ve added spinach and it’s delicious.
This was so good! The chickpeas are such a great mate to the quinoa, I was surprised. I used red quinoa, an orange bell pepper, herb marinated choke hearts, half a shallot and about a quarter cup of feta and let it sit over night. I’m so excited to have a good salad recipe since I’m trying to cut soy out of my diet and I’m sure the kind you buy at the deli counter is loaded in it, as everything is. I love your site so much, I’ve found so many great recipes on here. That smoky potato soup is amazing.
I’m eating some as I type for lunch! I used red quinoa too, makes it so colorful.
Where do you shop to get such low prices?
So I happen to have all of the ingredients, I did add a bit of red onion and red pepper flakes which paired beautifully with grilled lime chicken. MOST DELISH!!
Oh that’s a great idea to add a bit of spice. Glad you liked it!
This is great!
I used quick-cooking farro in place of quinoa because that’s what I had on hand, and it was awesome. I was skeptical that there would be too much salt when I tasted the dressing on its own, but all mixed together it was the perfect amount of seasoning. I’ll be making this again just as described!
Delicious! Plan on making it again soon. Highly recommended.
Delicious and easy. Feta cheese really would’ve taken it to the next level – will add some next time.
So good! I made it for lunch today. I used mint instead of parsley and it paired very well with the other flavours.
Currently eating this dish for dinner—it’s delicious!! Very unique meal, I’ll definitely be adding it to my favorites list.
Just made it amd added the feta! Sooo good! Can’t wait to taste it after it sits in the fridge!
I made this last week and it is fabulous! Even better the next day after the flavors have had a chance to meld. A perfect light summer dinner salad.
Really enjoyed the flavor of this salad! We subbed bulgar for the quinoa (I thought I had quinoa but was wrong so this was a last-minute substitution), which I would not recommend, as it adheres to itself much more than quinoa does and gets kind of gloopy. Obviously this was my mistake and not a fault of the recipe, so this is just an FYI to others.
Update: have now made with quinoa (a double-batch for a family gathering) and it was EXCELLENT. It even went over well with the two toddlers both at the main meal and again as leftovers the next day. I think they liked picking up the small pieces of the salad with their hands. 😂
That’s so cute! Happy to hear it!
my daughter Kelly made this for us Awesome! I just found GRILLED artichoke hearts in a jar at the store yummy
Ooooh, grilled artichoke hearts sound amazing!!
I made this for dinner last night and it was awesome! Thanks, Beth! I’m so glad I found your site.
Made this for dinner tonight, served with Salmon and it was delicious 😋. My new favorite quinoa salad. Can’t wait for lunch tomorrow 🤪
I don’t know much about quinoa, so does it matter what kind (color) you use?
I used a blend of red and white quinoa, millet, and buckwheat (“super grains blend” from Whole Foods) and it came out great!
It shouldn’t matter, but if the quinoa you have has cooking instructions on the package, just check to make sure it has a similar cook time and water ratio.
Made this yesterday for lunches this week with grilled chicken on top… it is so so yummy
Thanks for the recipe
Hi Beth, This looks fabulous! I’m going to pick up artichokes tonight to make it. If you get around to it, I’d LOVE a roundup of some of your favorite refrigerator salads. I too live off these in the summer and am looking to shake up my routine. Thanks as always!
Great idea! Thanks!
I second this suggestion! Thanks for the awesome recipes Beth! :)
I made this last night and it was delicious! I used 3 bell peppers instead of 1, two lemons (mine were small so one didn’t give enough juice), an extra clove of garlic in the dressing, and added crumbled feta. I discovered that I like quinoa more than I thought I did but I’m ambivalent about artichokes. So in the future I think I’ll skip the artichokes and just add a second can of chickpeas instead. I got a lemon pepper rotisserie chicken from the grocery store to go along with this and the combination was perfect. I’m excited to eat the leftovers for the next few days!
This was great! I loved having it on hand in the fridge. Good work. I also added a few more greens, in this case, green onion and cilantro.
Is there a substitute for the chickpeas? I can’t have beans. I know I can leave them out, but would it be it e less filling?
It would definitely be less filling, but I think white beans (cannellini) would also work great. :)
I’m not a bean person myself, but I like to use sliced mushrooms and feta in combination (about a cup of each) to make it reasonably filling whist skipping the beans.
Thank you, I’ll try the mushrooms and feta.
Instead of chickpeas, how about sweet peas, diced firm tofu, chunks of feta, or other cheese?
YES to more refrigerator salads! This is what I’m craving this summer too. I plan to make this with bulghur and eat it over greens (kept separate until ready to eat). I’d love to see many more refrigerator salad recipes! I particularly like farro in salads.
Since you like farro in your salads, have you tried making the “Tomato Mozzarella Pasta Salad” that Beth posted at the end of June with farro substituted for the pasta?
That pretty much as been declared the “best salad of the summer” by my family with the substitution of the farro (I cook up about a cup of uncooked farro to use ) and the addition of some.basil from the garden. We also like onions, so I add a bit of red onion and delete the mayo from the dressing.
This looks delicious. It’s pretty similar to a couscous salad recipe in one of the Moosewood cookbooks. Based on that recipe, you might try:
zesting the lemon and adding it to the dressing
using copious amounts of green herbs – the parsley is great, but consider mint and green onions/chives as well
kalamata olives would go well with this too
It looks great as is, but if you want to play around with it a bit….
This looks so good! And artichocke and lemon is such a great combination :)
I think I see Sensation Salad dressing.
love quinoa and artichokes, this is the perfect salad,thank you.