chickpea summer salad

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Prep time: 20 minutes   Serves: 8 

Ingredients 

2 15 oz. cans chickpeas (garbanzo beans), drained

2 15 oz. cans blackeyed peas, drained

2 15 oz. cans artichoke hearts, drained and quartered

4 large tomatoes, diced

½ large yellow onion, diced

6 cloves garlic, crushed

1/3 cup olive oil

1/3 cup balsamic vinegar

Fresh ground black pepper and sea salt to taste

Directions 

Place drained chickpeas, blackeyed peas and artichoke hearts into a large bowl.  Add diced tomato, onion and crushed garlic.  Whisk olive oil and balsamic vinegar together in a small mixing bowl; pour over bean mixture.  Mix thoroughly with a large spoon until all ingredients are mixed well and thoroughly coated.  Add fresh ground black pepper and sea salt to taste.    

This salad pairs wonderfully with hearty whole-grain bread.  This summer bean salad is perfect for those days when it’s too hot to even look at the stove.  It’s also a terrific, hearty dish for potluck gatherings.  

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