Artichoke & Chickpea Salad for lunch

Lunch was refreshing and excellent today. The recipe is on page 223 of Ultimate Foods for Ultimate Health by Liz Pearson and Mairlyn Smith.

It makes six 1 cup servings.


1 tbsp + 1 tsp           extra virgin olive oil

2 tbsp                         red wine vinegar

3 cloves                     garlic, minced


1 14 oz. can              artichoke quarters, drained and rinsed

1 19 oz. can              chickpeas, drained and rinsed

1                                   red bell pepper, sliced

1 cup                          parsley, loosely packed and minced

2                                  green onions, thinly sliced

1 tbsp                        fresh basil, minced

Whisk dressing ingredients together in large bowl.

Chop artichoke quarters into small pieces, about the size of a grape.

Add to bowl.

Add remaining ingredients and toss until coated with dressing.

Store in fridge until ready to serve.


I used Emma’s Artichoke Hearts (170 ml) and cooked dried chickpeas.

Add a slice of country-style multi-grain bread with olive oil – can’t beat it for lunch!


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