June 9, 2012

chickpea & artichoke salad.

i made this for lunch today. it was so light and fresh. and so quick and easy. perfect for such a hot afternoon.

i ate it all. (in my defense, i hadn't really eaten and it was a late lunch. i was famished.)

chickpea & artichoke salad
serves 2; 4 as a side dish

1 15 oz can garbanzo beans, rinsed and drained
1 14 oz can artichoke hearts, quartered (and one tsp of liquid reserved)
1 1/2 tsp olive oil
1 1/2 tsp lemon juice
1/4 tsp garlic powder
5 mint leaves, chopped into small pieces
1/4 teaspoon parsley
salt & pepper to taste

1. in a large bowl, combine all ingredients and mix well.

2. serve at room temperature, or cover and refrigerate until chilled.

3. if you want to be fancy, garnish with a sprig of mint leaves.

that's it! super quick and so yummy.

variation: for a more savory flavor, swap out thyme for the mint and serve with grated parmesan. 




  1. man, that looks so great! Mint is so great in the summer time.

  2. it was! i want more already. and i'm extra proud of the fact that the mint was homegrown (on the porch). for me, this is exciting. :)

    1. thats so great! herb gardens are so awesome!

  3. mmm! I'll have to try this for lunch one day. The hubs is not a fan of chickpeas, but baby and mommy DEFINITELY ARE!


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