Kate & Lauras Summer Chickpea Salad – salad – Hope you will like this one also, it is one of the best salad. View the video also if available, and feel free to comments, share.
Vegeterian Tips: If you know you are going to be eating at a certain restaurant on Saturday night, call ahead and ask if they offer any vegetarian entrees. If the answer is no, ask if something can be prepared for your dietary needs. Most likely, the answer will be yes.
Ingredients (use vegan versions):
- 28 oz can of chick peas
- approx 1/4 cup of balsamic vinegar
- approx 1/4 cup of Olive Oil
- small jar marinated artichoke hearts
- 4 roma (plum) tomatoes
- 2 cloves garlic
- fresh asparagus
- salt
- pepper
Directions:
Wash, cut into small pieces and lightly
steam approx. half a bunch of asparagus
so it is still crisp. Set aside to cool
slightly.
Drain can of chickpeas well, then pour
into large bowl.
Chop tomatoes (not too fine)
Press 2 cloves of fresh garlic (Less if
you aren”t a garlic fan)
Add tomatoes and garlic to chickpeas
Chop marinated artichoke hearts into
small pieces, add to bowl
Add the fresh steamed asparagus to mix
Pour Balsamic Vinegar and Olive Oil
over ingredients (as much or as little
as you like)
Then salt and pepper to your liking
Mix well & Voila! A tasty, fast and
high-protein salad that tastes even
better the next day after the chickpeas
marinate!
Serves: 4
Preparation time: 15 mi
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