If you have been following me for a while, then you know I love salads! I think I am pretty flexible in most of my food choices. I enjoy no meat dishes, vegetarian foods, and I do love my veggies.
I remember the first time I ever saw a garbanzo bean. It was in a salad I ate as a guest at a friend’s home as a young adult and I loved it! Today I still add garbanzo’s, aka chickpeas, to my salads for a huge boost of fiber along with the awesome vitamins and minerals they contain!
They are loaded with potassium, magnesium, B vitamins, Iron, and more. They are perfect for helping strengthen your heart and improve your digestion too. I make sure to save my carbs for the garbanzos and kidney beans too!
There is a new cookbook that just came out with this awesome recipe for Chickpea and Artichoke salad. It sounded so awesome, I knew I had to share it with you.
Written by Laura Theodore, Easy Vegan Home Cooking cookbook is loaded with tasty recipes that are quick and easy to prepare. This one can be a side or a main meal! Fresh, light, and Vegan too, it is perfect for any time.
Grab the recipe below and check out Laura’s book too. Her info is below.
Chickpea and Artichoke Salad Recipe
Chickpea & Artichoke Salad
Makes 4 to 6 servings
Prep Time: 20 minutes / Refrigeration Time: 2 to 3 hours
Ingredients
1 can (14 to 15 ounces) chickpeas (garbanzo beans), drained and rinsed
2 to 3 ounces baby spinach, finely chopped
6 sweet mini peppers (or 1 medium sweet red or orange bell pepper), seeded and thinly sliced
1 can (14 to 15 ounces) water-packed baby artichoke hearts, drained and chopped
2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
2 tablespoons good-quality balsamic vinegar or freshly squeezed lemon juice
⅛ teaspoon smoked paprika (optional)
⅛ teaspoon garlic powder salt, to taste
Freshly ground black pepper, to taste
Directions
Put the chickpeas, spinach, mini pepper slices, artichoke hearts, olive oil, maple syrup, vinegar (or lemon juice), optional paprika, and garlic powder into a large bowl.
Gently stir together with a large spoon to thoroughly combine. Taste, and add salt and pepper, as desired.
Cover and refrigerate for 2 to 3 hours to allow the flavors to develop. Divide between four to six bowls and serve.
Easy Vegan Home Cooking
Written by Laura Theodore
978-1-57826-925-9, hardcover
978-1-57826-929-7, eBook
Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com
Disclaimer: The recipes and images were provided by Laura Theodore and the publisher and used with permission. No compensation was received for this post.
Hi! I’m Chris! Just a Midlife Wife sharing about life’s journey; screaming and kicking through it while supposedly aging gracefully…
Focusing on healthy living, low carb & keto, things I am loving right now, and life in general.