Thursday, April 11, 2013

Chickpea Salad

Did you know that chickpeas are high in protein and fiber? Blah blah blah they're not even the star of this show, they're just the background that allows the salty flavors and juicy textures of the artichoke hearts, black olives, and cherry tomatoes to stand up and shout. We don't even have to do any weirdo experimenting to make this vegan, it's just naturally that awesome!

Chickpea Salad
adapted from Vegan Express
15 oz can artichoke hearts, drained and chopped
6 oz black olives, drained and chopped
15 oz can chickpeas, drained and rinsed
1 c cherry tomatoes, halved
juice of 2 lemons
1 TB basil

Pulse the chickpeas in a food processor or chopper a few seconds. Combine with artichokes, olives, basil, and tomatoes. Toss with fresh lemon juice.

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