vegan, soy-free, gluten-free
Ingredients
1 can of chickpeas
1 can of artichoke hearts
1/3 cup of almonds, chopped
1 tsp of oregano
2 tsp of basil
Juice of 2-3 lemons
2 Tbsp of olive oil
1/2 tsp of salt
2 cloves of garlic, minced
Saute the chickpeas and 1Tbsp of olive oil over medium high heat for 5 minutes. Add the artichoke hearts (I like to quarter them) and saute for another few minutes. Meanwhile, combine the oregano, basil, lemon juice, olive oil, salt, and garlic in a bowl and whisk together. When the chickpeas and artichokes hearts are done, add them to the dressing, along with chopped almonds.
Taste and adjust seasonings to your liking. Serves four.
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