Try this recipe for a quick and healthy plant-based lunch or side dish.
Ingredients:
1 tbl. olive oil
2 tbls. lemon juice
1 can chickpeas, drained
1/3 cup sundried tomatoes, if packed in oil – rinse them
1/3 cup diced red onion; more if you'd like
6 oz. artichoke hearts, rinsed and chopped
2 tbls. fresh herbs (I used lemon thyme and basil, because I have them in my garden right now. Instead, you could use about 1 tbl. of dried herbs.)
Pinch of salt and pepper
Optional: Feta cheese
Instructions:
Mix all ingredients together in a large bowl. Transfer to serving dish and add extra fresh herbs and/or sprinkle some feta cheese on top.
Resource:
Original recipe from https://thegirlonbloor.com/mediterranean-chickpea-salad-jars
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