vegan chickpea salad

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.