Chickpea and Artichoke Salad

2 tbsp oil
1 15-oz can chickpeas, drained and rinsed
5 to 7 artichoke hearts from a can or jar, drained
1/3 C almonds
juice of 1 lemon
1/4 tsp salt
½-3/4 bunch of fresh chopped parsley

Heat the 1 tbsp oil in a skillet. Add chickpeas and cook about 10 minutes, stirring occasionally, until golden-brown. Put in mixing bowl. Add the other 1 tbsp oil to the pan and cook the artichoke hearts until browned. Add them to the chickpeas. Toast the almonds in a dry skillet or toaster, and grind them in food processor. Add to mixture. Add lemon juice, salt, and parsley. This is good warm, room temp, or cold.

Credit: Vegan Yum Yum by Lauren Ulm


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