I love spring, and in honor of its last few glorious days I came up with this recipe using some of my favorite Italian ingredients that remind me of this beautiful season. Artichokes are a delicious spring vegetable and go wonderfully with chickpeas, both which are common in Southern Italian cooking. It works great as a great side dish or salad mix-in…just top some leafy greens with this fresh salad and add a splash of balsamic and you’ve got one amazing meal. And if you show up at a party with this dish, you’ll wow the other guests with how flavorful and healthy it is (a combination rarely seen at your average barbecue!)

This recipe has a good amount of protein and fiber, with over 100% of your daily vitamin C and lots of delicious flavor for only 110 calories per cup.

1 can organic low sodium chickpeas
1 large yellow pepper
9 marinated artichoke hearts
4 oz cherry tomatoes
4 oz yellow cherry tomatoes
1 small red onion
2 cloves garlic
1 bunch Italian flat-leaf parsley
Crushed red pepper flakes

Drain and rinse chickpeas and pour into a large bowl. Chop up the pepper, artichoke hearts, tomatoes, onion, garlic, and parsley. Mix together and add pepper and crushed red pepper flakes to desired taste. Makes approximately 6 cups.

Per cup:


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