Chickpea Salad w. Tomatoes & Artichoke Hearts

This is a great summer time dish served as a vegetarian/vegan entrée or as a side dish with grilled chicken or fish. This dish provides so many valuable nutrients, including antioxidants, protein, soluble fiber and potassium, making it one of my favorite heart-healthy meals for lunch or dinner. I hope you enjoy it!

Chickpea Salad w. Tomatoes & Artichoke Hearts

Ingredients:

·         1 (19oz.) can low sodium chickpeas (garbanzo beans), rinsed and drained

·         1 (19 oz.) can low sodium artichoke bottoms, drained

·         ¼ red onion, diced

·         ½ cup cherry tomatoes, halved

·         ½ cup English cucumbers, quartered and chopped

·         3 Tablespoons fresh basil, chopped

·         2 Tablespoons fresh Italian parsley, chopped

·         ½ teaspoon lemon zest

·         2 teaspoons fresh oregano (or ½ teaspoon dried)

·         2 teaspoons Olive oil

·        ½ teaspoon Dijon mustard

·         Salt & pepper to taste

Preparation:

1. In a small bowl, combine oil and Dijon mustard. Set aside.

2. In a large bowl combine all other ingredients.

3. Add oil mixture to bean mixture. Season with salt & pepper.

4. Stir thoroughly and serve immediately or refrigerate for 30 minutes, then serve.

Makes 6 ¾ -cup servings.