Warm Crispy Artichoke Salad Recipe
Chickpeas, Grilled Radicchio, Avocado, Quinoa, Parmesan, Creamy Pesto Dressing, Aged Balsamic
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Pesto Dressing
Garnish
Method
Prepare Quinoa
- 1
Cook the Quinoa
In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Prepare Salad Components
- 2
Prepare Chickpeas
If using canned chickpeas, rinse and drain them thoroughly. If using dried chickpeas, soak and cook them according to package instructions.
- 3
- 4
Prepare the Avocado
Cut the avocado in half, remove the pit, and scoop out the flesh. Dice it into small cubes and set aside.
- 5
Grate the Parmesan
Grate 0.5 cup of Parmesan cheese and set aside for the salad.
Make Pesto Dressing
- 6
Blend Pesto Ingredients
In a food processor, combine 1 cup of fresh basil, 2 cloves of garlic, 0.25 cup of pine nuts, and 0.25 cup of Parmesan cheese. Pulse until finely chopped. With the processor running, slowly drizzle in 0.5 cup of olive oil and lemon juice. Blend until smooth. Season with salt and black pepper to taste.
Assemble the Salad
- 7
Combine Ingredients
In a large mixing bowl, combine the cooked quinoa, grilled radicchio, chickpeas, diced avocado, and grated Parmesan. Drizzle the creamy pesto dressing over the salad and toss gently to combine everything.
- 8
Serve with Balsamic
Plate the salad and drizzle aged balsamic vinegar over the top. Serve immediately while warm.
