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Chickpea Artichoke Salad

from VegetarianTimes.com

 

Ingredients

1 Tbs. plus 1 tsp. olive oil

1 medium onion, finely diced

1 1/2 stalks celery, thinly sliced diagonally

4 medium cloves garlic, minced

2 (15-oz.) cans chickpeas, rinsed

13-oz. can artichoke hearts in water, drained and quartered

8 sun-dried tomatoes, drained and sliced

2 to 4 Tbs. vegetable broth

1/2 tsp. salt, or more to taste

3 Tbs. fresh lemon juice

1 1/2 tsp. minced fresh rosemary

1/4 tsp. freshly ground pepper

 

 

Directions

1. In medium skillet, heat 1 tablespoon oil over medium-low heat. Add onion and celery and cook, stirring often, until softened, about 8 minutes.
2. Add garlic and cook, stirring, 2 minutes. Stir in chickpeas, artichoke hearts, tomatoes, broth and salt and cook, stirring occasionally, until mixture is warmed through and flavors have blended, about 4 minutes.
3. Remove pan from heat. Stir in lemon juice, rosemary, pepper and remaining 1 teaspoon oil. Taste and add more salt if necessary. Serve warm.