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vegan chickpea salad

emgi
emgi Posts: 15
edited September 2024 in Recipes
Here's a delicious recipe I adapted from Myra Kornfeld's cookbook "Voluptous Vegan."

Warm Chickpea Salad

8 sundried tomatoes (cover with boiling water and allow to sit while the rest is prepared)

2 15 ounce cans of chickpeas (drained and rinsed)

10 Artichokes from a Jar of Artichoke Hearts, cut in half (I use Grilled Artichoke Hearts I get at Whole Foods)

1Tbsp. Olive Oil

1 minced onion (I use yellow)

4 cloves garlic

1 celery stalk (diced small)

Mix the chickpeas and the artichoke hearts. In the oil, saute the onion, garlic and celery over med/low heat for about 10 min. Then add the chickpeas and artichoke hearts. Add the sundried tomatoes (I cut them into slices with kitchen scissors). Cook a few minutes until warm through. Turn off the heat and add the dressing:

Juice from 2 large lemons

1 to 2 Tablespoons fresh Rosemary (minced)



serve over mesclun. Or rice. Or plain. The rosemary really melds nicely if it has a day to marry.

Replies

  • roaritstay
    roaritstay Posts: 4
    Definitely going to make this!
  • HeatherMarie1174
    HeatherMarie1174 Posts: 355
    Sounds amazing!!!
  • SMarie10
    SMarie10 Posts: 956 Member
    "The rosemary really melds nicely if it has a day to marry. "

    Can you explain this??? I'm not a novice at cooking, but not sure if this means you mix it into the lemon juice a day before, or what?? Just curious as your recipe looks tasty.
  • emgi
    emgi Posts: 15
    oh- with the whole marry thing, I just mean that the leftovers taste even better than the first day. :)
This discussion has been closed.

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