Holy change of seasons, where in the hell did summer go? Or maybe a better question for you Chicago area peeps is, did it ever really start? As much as I’m ready for football to start (Let’s Go Hawks, Roll Tide Roll, Go Bucky—except for this Saturday and when they play the Hawkeyes—Roll Tide Roll!) I’m not ready for fall. Thankfully we have one more week before Labor Day. Better yet, the forecast for my neck of the woods this week is hot and steamy. Woot-woot, put your hands up!
Speaking of Labor Day, what are you making for the barbeque? I know exactly what I’m making, maybe I can give you some assistance with your menu? Like, let me make your life easy and just spoon feed you an easy to make, tasty holiday feast that vegans and non-vegans will love. Let’s start with this chickpea salad with artichoke hearts and hearts of palm.
This salad, my friends, is going to rock your world, blow your mind, and make you want to shout!!! Hey, hey, hey, hey….
Don’t you hate it when food bloggers exaggerate like that? It’s food, not sex. It’s not going to rock your world and blow your mind, and make you all when Harry Met Sally. But, it will make you and your friends slow your mouths down a bit so you can savor the melody of flavors and crunchiness in this colorful salad. Food that can make you take notice, and stop and taste the chickpeas, is food worth eating. Am I right?
My handsome husband made this for me on Sunday while I was working my ass off washing windows and screens. Somebody had to do it. 😉 Truthfully, I enjoy manual labor. It’s good for the soul, like this chickpea salad with artichoke hearts and hearts of palm.
While I was scrubbing, squeegeeing, and drying, the hubby was chopping, squeezing and tossing. TEAM WORK. When I finished the windows I was ravenous, and so happy to see that salad waiting for me. One bite and I was like, hello, where have you been all my life? Get in my stomach and then on my blog you gorgeous, crunchy, delicious salad.
As we were eating I told my husband that we had to make the salad for our Labor Day barbecue. He agreed. He’s easy like that.
Not only is this salad so very good, it’s also so very good for you. Did you know that artichokes are a great source of folate, fiber, and vitamins C and K? And, they have a ton of antioxidants. Funny story, my husband’s nickname in his fraternity was, Zeus (that makes me Hera). As I was doing some research on artichokes I learned that Zeus created the artichoke when he turned “his object of affection into a thistle after being rejected.” I could totally see my husband doing that if he was really mad.
Hearts of palm. HEALTHY! It’s low in cholesterol, a great source of protein, riboflavin and potassium, fiber, Vitamin C, folate, calcium, iron, magnesium, phosphorus, zinc, copper and manganese. Who says white food isn’t as healthy as colorful food?
Then there are the chickpeas, tomato, celery, and basil that pump up the volume of the vitamins, protein and antioxidants to another level.
Let’s face it, this chickpea salad with artichoke hearts and hearts of palm has it going on. And you are going to want to bring it or serve it at your holiday get together.
Pair it with our red wine Portobello burger with “mozzarella,” or our vegan spicy black bean quinoa burger. Our vegan mac n’ cheese would go well with this too. And for dessert, how about ice cream sandwiches?
And of course, this delicious chickpea salad with artichoke hearts & hearts of palm
As much as I can’t face the fact that autumn is upon us, and I actually love this season, I’m not going to live in denial. Look for some fantastic football food recipes this week, and some heartier fare that will feed your soul on those crisp mornings and chilly nights.
Are you excited for college football season?
Are you team summer or team fall?
What are you doing for Labor Day?
Chickpea Salad with Artichoke Hearts & Hearts of Palm
- 2 16 ounce cans of chickpeas – drained and rinsed well
- 1 14 ounce jar glass if available of hearts of palm in water – drain and dice into coins
- 1 7.5 ounce jar glass if available of quartered artichoke hearts in water – drain
- 2 ribs of celery – chopped
- 1 large tomato – diced and seeds squeezed out
- 1 cup of fresh basil leaves – chopped
- Juice of one large lemon
- 2 tablespoons of white wine vinegar
- 3 tablespoons of olive oil
- ½ teaspoon of sugar
- ½ teaspoon of ground sea salt
- 1 tablespoon of dried Italian seasoning – crushed
- Ground black pepper to taste
- To make the dressing:
- Squeeze the juice from one large lemon into a jar or bowl, add the vinegar, sugar, salt, Italian seasoning, and pepper and put the lid on the jar and shake until the salt and sugar are dissolved. Whisk if in a bowl. Add the olive oil and shake or whisk to combine. Pour on the salad.
- Put the chickpeas, hearts of palm, artichoke hearts, celery, tomato, and basil leaves in a large bowl and toss with the dressing to coat.