Chickpea, Corn, & Artichoke Salad
Author: Lauren Venosta
Recipe type: Main Dishes, Side Dishes, Soups & Salads
Cuisine: Gluten-free, vegan, soy-free
Serves: 2
- 1 can chickpeas, drained and rinsed
- 1 can artichoke hearts, drained and roughly chopped
- ¾ cup organic corn kernels
- 1 Tbsp olive oil
- Juice of 1 lemon
- 2 Tbsp fresh organic parsley, chopped
- 2 tsp Himalayan pink salt
- 1 tsp onion powder
- 1 tsp black pepper
- Drain chickpeas and rinse until water becomes clear.
- Over medium heat, add 1 Tbsp olive oil to a large skillet.
- Add in chickpeas, salt, onion powder, and pepper. Cook until chickpeas have browned.
- Once chickpeas are cooked, add in the corn and cook for another 5 minutes.
- Next, add in the artichoke hearts, lemon juice, and parsley.
- Turn off the heat and stir all ingredients together.
- This salad can be eaten warm, or let the salad cool and then refrigerate for a couple hours before serving.
Add diced chicken to make this a filling, main dish meal.
Recipe by total body nourishment | lauren venosta at https://www.totalbodynourishment.com/chickpea-corn-artichoke-salad/
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