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.
