Chickpea, Tomato, Onion & Artichoke Salad
A refreshing protein packed salad with chickpeas, tomatoes, onions & artichoke hearts.
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Servings: 4 -6
- 2 15 oz cans chickpeas drained and rinsed
- 6 medium tomatoes sliced & seeds removed
- 1 small sweet onion thinly sliced
- 1 14.1 oz can quartered artichoke hearts in water drained and roughly chopped
- 1/4 cup extra virgin olive oil
- 1 T balsamic vinegar
- 1/2 t fine sea salt
- 1/4 t black pepper
- 1/4 t white sugar
- 1/4 cup fresh basil chopped
Combine the chickpeas, tomatoes, onions and artichoke hearts in a 3 quart glass dish.
Whisk together the olive oil, balsamic vinegar, salt, pepper and sugar.
Pour the oil and vinegar marinade over the chickpea mixture and mix to combine. Top with the fresh chopped basil.
Cover and allow the salad to sit a room temperature for 1 hour.
The salad is ready to serve.
Store the leftovers covered in the refrigerator.