Chickpea, Corn, & Artichoke Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dishes, Side Dishes, Soups & Salads
Cuisine: Gluten-free, vegan, soy-free
Serves: 2
Ingredients
  • 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
Instructions
  1. Drain chickpeas and rinse until water becomes clear.
  2. Over medium heat, add 1 Tbsp olive oil to a large skillet.
  3. Add in chickpeas, salt, onion powder, and pepper. Cook until chickpeas have browned.
  4. Once chickpeas are cooked, add in the corn and cook for another 5 minutes.
  5. Next, add in the artichoke hearts, lemon juice, and parsley.
  6. Turn off the heat and stir all ingredients together.
  7. This salad can be eaten warm, or let the salad cool and then refrigerate for a couple hours before serving.
Notes
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/