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Summer Chickpea Salad




Source of Recipe


VegWeb






Recipe Introduction


A tasty, fast and high-protein salad that tastes even better the next day after the chickpeas marinate!





List of Ingredients



• 28 oz can of chick peas
  
• approx 1/4 cup of balsamic vinegar
  
• approx 1/4 cup of Olive Oil
  
• small jar marinated artichoke hearts
  
• 4 roma (plum) tomatoes
  
• 2 cloves garlic
  
• fresh asparagus
  
• salt
  
• pepper
  






Instructions



1. Wash, cut into small pieces and lightly steam approx. half a bunch of asparagus so it is still crisp. Set aside to cool slightly.
   
2. Drain can of chickpeas well, then pour into large bowl.
   
3. Chop tomatoes (not too fine) Press 2 cloves of fresh garlic (Less if you aren't a garlic fan) Add tomatoes and garlic to chickpeas
   
4. Chop marinated artichoke hearts into small pieces, add to bowl Add the fresh steamed asparagus to mix
   
5. Pour Balsamic Vinegar and Olive Oil over ingredients (as much or as little as you like)
   
6. Then salt and pepper to your liking.
   






Final Comments


Serves: 4