The winter blahs are real. Looking outside your door at piles of snow and ice or, worse yet, the dull grey of a landscape devoid of growing things and frigid without the white of winter can leave you not just wishing on a rainbow, but wishing for a rainbow. Well, how about one you can eat that's really quite good for you? Wish granted!
This clever salad is perfect for this time of the year because everything in it is readily available at most grocery stores year round. That means in the dead of winter … or the dregs of winter, you can bring a bright blend of fresh and marinated vegetables, tender chickpeas, and a bright lemon-garlic dressing to your plate. If you have to tweak the offerings in this salad, go for it, but favor bright colors over a monotone. After all, we've all earned it.
Serve this salad with just about anything. Sandwiches? Yep. Soup? You bet. Roasted meats? Right on. Pasta? Brilliant. You get the idea. I'll even just warm some pita or naan and have it with that for a light lunch. However you opt to enjoy this lovely salad, enjoy!
Winter Chickpea and Veggie Salad
- 1 (15 oz.) can chickpeas, rinsed and drained
- 1 packed cup Italian parsley leaves, chopped
- ⅓ cup chopped red onion
- ½ cup (about half a 12 oz. Jar) marinated artichoke hearts, chopped
- 6 oz. mixed cherry tomatoes, halved
- 1 large clove garlic, grated
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh squeezed lemon juice
- ½ teaspoon fine sea salt
- Fresh cracked black pepper, to taste
Let the chickpeas drain for about 10 minutes so that most of the liquid is gone. (You can save the liquid for use as a vegan egg substitute in baking and more if you want.)
In the meantime, chop the parsley, red onion, artichoke hearts, and cherry tomatoes.
Put the chickpeas in a large mixing bowl. Toss with the parsley. Add the red onion, artichoke hearts, tomatoes, and garlic. Toss well.
Add the oil and the lemon juice; toss to coat. Taste for seasoning. Add the salt and pepper to taste. Transfer to a covered container and refrigerate. When ready to serve, toss again and place in a serving dish.
- Yields: 4-6 servings
- Preparation Time: 20 minutes