Chickpea Artichoke Salad
Pressed for time? Want something quick and easy? Without a lot of chopping? Well, look no further! This one is fast and easy.
Ingredients
2 15 oz cans chickpeas (drained & rinsed)
1 Tbsp coconut oil
1 15 oz cans artichoke hearts (drained, rinsed, and chopped)
1 cup raw almonds
1 regular lemon (juiced)
¼ cup parsley (chopped)
¼ tsp black pepper
¼ tsp dulse
1 breast chicken (chopped) (optional)
Instructions
- Gather your ingredients.
- Drain and rinse the chickpeas.
- Heat ½ tsp coconut oil over medium-high heat until slightly browned (about 9-10 min). Once cooked, set aside in large mixing bowl.
- While the chickpeas are cooking, add the raw almonds to a small pan and heat over medium heat until slightly toasted (about 5 min or so).
- While your chickpeas and almonds are cooking: cut your lemon in half, chop parsley and artichoke hearts.
- Add the artichokes to the same pan you cooked the chickpeas in. Cook over medium heat until they are slightly browned (about 7 min). Then add them to the chickpeas.
- While your artichokes are cooking, place the toasted almonds into your food processor and pulse to roughly chop them.
- Add the almonds and parsley to the chickpeas and artichokes. Mix well.
- Add lemon juice, black pepper, dulse, and mix well.
- Serve with greens.
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