Warm Chickpeas Salad with Artichokes & Sun-Dried Tomatoes

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Warm Chickpeas Salad with Artichokes & Sun-Dried Tomatoes

 

Recipe By : Voluptuous Vegan - Kornfeld

Serving Size : 6 Preparation Time :0:00

Categories : **Voluptuous Vegan

 

Amount Measure Ingredient -- Preparation Method

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1/4 c sun-dried tomatoes -- about 8-9

3 c cooked chickpeas, or

2 15 oz cans chickpeas, drained and rinsed

4 tbsps fresh lemon juice

12 baby artichokes or

4 regular artichokes -- to 5

3 tbsps extra-virgin olive oil

1 onion, 1 cup -- minced

4 cloves garlic -- minced

1 stalk celery, 1/2 cup, in thin diagonal slices

Salad Dressing:

3 tbsps fresh lemon juice

1/4 c extra virgin olive oil

1 tbsp fresh rosemary -- minced

salt and fresh ground pepper

Mesclun for garnish

 

Place sun-dried tomatoes in small pot. Cover with water and bring to

boil over medium heat. Turn off heat and let sit for about 10 minutes or

until tomatoes are softened. If they are already soft there is no need

to soak them. Slice tomatoes thin and combine with chickpeas in medium

bowl. For acidulated water, fill another bowl with 4 cups water and add

2 tablespoons lemon juice. Cut artichokes in half, trim away outer

leaves and choke, as you do so, place in acidulated water. Bring pot of

water to boil and add remaining lemon juice. Add articokes and boil

until they are just tender; about 3 minutes for baby and 4 for regular.

Drain and set aside. Warm 1 tablespoon of oil in medium skillet. Add

onions, garlic and celery saute over medium-low heat for about 10

minutes, until onions are soft and beginning to brown. Add to bowl with

chickpeas. Wipe skillet and heat remaining 2 tablespoons of oil. Add

artichokes and cook over medium heat without stirring until they are

browned. Turn and brown them on other side. Add to chickpeas. In small

bowl combine dressing ingredients. Pour over salad and stir well. Let

salad sit for a few minutes. To serve, return salad to skillet and

reheat if desired. Arrange on bed of mesclun.

 

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Per serving (excluding unknown items): 153 Calories; 16g Fat (90%

calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 48mg

Sodium

Food Exchanges: 3 Fat

 

 

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