Golden Chickpea and Artichoke Salad
This is one of our favorite recipes from Vegan Yum Yum (page 122). It’s great for lunch because it is so quick and easy. Drain a can of chickpeas and toast them in a skillet. Place them in a bowl. Chop and cook artichokes (5 to 7 artichoke hearts) until toasted. We used liquid from the canned artichokes to cook both the chickpeas and artichokes instead of oil for both. Put artichokes in with the chickpeas. Add 2T of fresh chopped parsley, 1tsp of lemon juice, and ¼ tsp of salt. Mix and serve.