Artichoke & chickpea salad

Artichoke & chickpea salad

Smith & Daughters
Bonnie Savage

This is still the longest-standing salad on our menu. And that says a lot for a chef who loves to change her menu twice each season. It just has to stay – customers love it far too much! For a summery variation, we like to swap chickpeas for chargrilled zucchinis.


Quantity Ingredient
330g cooked or tinned chickpeas, drained and rinsed
extra-virgin olive oil
1 teaspoon smoked paprika
500g jerusalem artichokes
1 tablespoon roughly chopped thyme
6 artichoke hearts, quartered, (tinned or frozen are šfine; or use marinated artichokes at a pinch)
2 large handfuls rocket
small handful slivered almonds, toasted
Lemon & cumin vinaigrette
vegetable oil, for frying
45g capers in vinegar, drained


  1. Preheat the oven to 180°C.
  2. Toss the chickpeas in a little extra-virgin olive oil, smoked paprika and salt in a roasting tin. Roast in the oven for 20 minutes until crisp.
  3. New-season Jerusalem artichokes don’t need to be peeled as they have thin skins. Otherwise, peel the artichokes before cutting into bite-sized pieces. Place in an ovenproof dish and toss through some olive oil and the thyme. Season with salt and pepper. Add a splash of water and cover with foil. Roast for about 30 minutes, then remove the foil and roast for a further 15 minutes until lightly golden.
  4. If using tinned or defrosted artichoke hearts, combine in a small bowl with a drizzle of extra-virgin olive oil and season with salt and pepper. Heat a chargrill pan to high and grill the artichokes, turning once, until chargrill marks appear. (If using pre-grilled and marinated artichokes, you can skip this step altogether.)
  5. Combine the rocket, both types of artichokes, chickpeas and slivered almonds in a large bowl.
  6. Sprinkle with salt and pepper and pour over your desired amount of salad dressing. Toss well to combine and transfer to a serving dish.
  7. Heat about 1 cm of vegetable oil in a small saucepan and gently drop the capers in. They will spit a little, so be careful. Fry for about 30 seconds until crisp, then drain on paper towel.
  8. Sprinkle over the salad and serve immediately.
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