Kate & Laura's Summer Chickpea Salad

Ingredients (use vegan versions):

28 oz can of chick peas
approx 1/4 cup of balsamic vinegar
approx 1/4 cup of Olive Oil
small jar marinated artichoke hearts
4 roma (plum) tomatoes
2 cloves garlic
fresh asparagus
Wash, cut into small pieces and lightly steam approx. half a bunch of asparagus so it is still crisp. Set aside to cool slightly.

Drain can of chickpeas well, then pour into large bowl.

Chop tomatoes (not too fine) Press 2 cloves of fresh garlic (Less if you aren’t a garlic fan) Add tomatoes and garlic to chickpeas

Chop marinated artichoke hearts into small pieces, add to bowl Add the fresh steamed asparagus to mix

Pour Balsamic Vinegar and Olive Oil over ingredients (as much or as little as you like)

Then salt and pepper to your liking

Mix well & Voila! A tasty, fast and high-protein salad that tastes even better the next day after the chickpeas marinate!

Serves: 4

Preparation time: 15 min

this is a very testy salad. but without sesame, fennel and dill powder is not perfect test.

Wow, it really tastes delicious. The ingredient listed here are pretty cool and it can actually add a wondrous flavour to this yummy salad dish. More than vinegar, I prefer to add some filament or little fresh lime juice drops. That makes me wow and crazy for salad. Apart from these even if you for vege- salads or chicken salad prefer olive oil some time rather than any other kind of oil. It is beneficial to the health.