Chickpea Salad with Artichoke Hearts & Hearts of Palm

• Produce

  • 1 cup Basil, fresh leaves
  • 2 Celery, ribs of
  • 2 16 ounce cans Chickpeas
  • 1 Lemon, Juice of large

• Condiments

  • 1 Dressing

• Baking & Spices

  • 1 Black pepper, ground
  • 1 tbsp Italian seasoning, dried
  • 1/2 tsp Sea salt, ground
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 2 tbsp White wine vinegar

• Nuts & Seeds

  • 1 Tomato - diced and seeds squeezed out, large

• Other

  • 1 7.5 ounce jar (glass if available of quartered artichoke hearts in water – drain

Found on veganosity.com

Description

Ingredients

• 2 16 ounce cans of chickpeas – drained and rinsed well
• 1 14 ounce jar (glass if available) of hearts of palm in water – drain and dice into coins
• 1 7.5 ounce jar (glass if available) of quartered artichoke hearts in water – drain
• 2 ribs of celery – chopped
• 1 large tomato – diced and seeds squeezed out
• 1 cup of fresh basil leaves – chopped
• Dressing
• Juice of one large lemon
• 2 tablespoons of white wine vinegar
• 3 tablespoons of olive oil
• 1/2 teaspoon of sugar
• 1/2 teaspoon of ground sea salt
• 1 tablespoon of dried Italian seasoning – crushed
• Ground black pepper to taste

Directions

• To make the dressing:
• Squeeze the juice from one large lemon into a jar or bowl, add the vinegar, sugar, salt, Italian seasoning, and pepper and put the lid on the jar and shake until the salt and sugar are dissolved. Whisk if in a bowl. Add the olive oil and shake or whisk to combine. Pour on the salad.
• Put the chickpeas, hearts of palm, artichoke hearts, celery, tomato, and basil leaves in a large bowl and toss with the dressing to coat.
• Enjoy!