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.
man, that looks so great! Mint is so great in the summer time.
ReplyDeleteit 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. :)
ReplyDeletethats so great! herb gardens are so awesome!
Deletemmm! I'll have to try this for lunch one day. The hubs is not a fan of chickpeas, but baby and mommy DEFINITELY ARE!
ReplyDelete