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

ingredients
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

directions
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. 

enjoy!

love.

4 comments:

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

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  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. :)

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

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  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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hey, friend! thanks for your comment--so glad you're here!