- 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
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