Warm Chickpea Salad

[Guest guest]

Warm Chickpea Salad

4 servings—Egg

 

If you double the recipe, you can have an excellent

lunch served at room temperature the next day.

 

1 Tbs. plus 1 tsp. olive oil, preferably extra-virgin

1 medium onion, finely diced

1 1/2 stalks celery, thinly sliced on diagonal

4 medium cloves garlic, minced

2 (15-oz.) cans chickpeas, rinsed and drained

13-oz. can artichoke hearts in water, drained and

quartered

8 oil-packed sun-dried tomatoes, drained and thinly

sliced 1/4 cup)

2 to 4 Tbs. vegetable broth

1/2 tsp. salt, or more to taste

3 Tbs. fresh lemon juice

1 1/2 tsp. minced fresh rosemary

1/4 tsp. freshly ground pepper

In medium skillet, heat 1 tablespoon oil over

medium-low heat. Add onion and celery and cook,

stirring often, until softened, about 8 minutes.

 

Add garlic and cook, stirring, 2 minutes. Stir in

chickpeas, artichoke hearts, tomatoes, broth and salt

and cook, stirring occasionally, until mixture is

warmed through and flavors have blended, about 4

minutes.

 

Remove pan from heat. Stir in lemon juice, rosemary,

pepper and remaining 1 teaspoon oil. Taste and add

more salt if necessary. Serve warm.

 

PER serving: 368 CAL; 14 G PROT; 8 G TOTAL FAT (1 SAT.

FAT); 64 G CARB.; 0 MG CHOL; 994 MG SOD.; 15 G FIBER

 

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

News - Today's headlines

http://news.