Chickpea Salad with Artichoke Hearts & Hearts of Palm
A crunchy, protein filled vegetable salad with artichoke hearts and hearts of palm.
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Servings: 7
Calories:
Ingredients
- 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
- Dressing
- 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
Instructions
- 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.
- Enjoy!
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