Por JULIE WHITE
Chickpeas are in inexpensive ingredient that can be used as a main course or a veggie side dish. This recipe is a perfect salad to make ahead as the chickpeas absorb the dressing and soak up lots of flavor. You can also add other vegetables you like or olives or salami-type meats if desired.
Salad ingredients:
- 2 cans chickpeas, drained and rinsed
- 4-5 marinated artichoke hearts, chopped
- 4-5 sun-dried tomatoes in oil, sliced
- 8 ounces cherry tomatoes, sliced in half
- 4 green onions, sliced thin
- 1/4 cup chopped flat leaf parsley
- 1/4 cup fresh shaved parmesan cheese (in the fresh cheese section)
- 1 fennel bulb, trimmed and sliced very thin
Dressing:
- Juice of 1/2 of a lemon
- 1/4 cup of extra virgin olive oil
- 1 tablespoon Dijon mustard or honey mustard
- 1 small garlic clove, finely minced
- Salt and pepper to taste
Direcciones:
Combine all of the ingredients in a large bowl. Toss well and chill. Sprinkle some extra cheese on top before serving. Saves really well in the refrigerator.
“Dawn always comes after the darkness.” —Lisa Wingate
