Kate & Laura's Summer Chickpea Salad
1/2 (12-ounce) bunch fresh asparagus, ends trimmed
1 (28-ounce) can chickpeas, rinsed and drained
1 (6-ounce) jar marinated artichoke hearts, chopped
4 roma or tomatoes, chopped
2 cloves garlic, or to taste, pressed
1/4 cup balsamic vinegar, or to taste
1/4 cup olive oil, or to taste
salt, to taste
pepper, to taste
1. Fit pot with a steaming basket. Add water; bring to boil over high heat. Cut asparagus into approximately 2-inch lengths. Add asparagus and steam for 2 to 3 minutes, or just until it starts to turn bright green, but is still crisp. Remove asparagus from pot; set aside.
2. In a bowl, place chickpeas, artichoke hearts, tomatoes, and garlic. Toss in steamed asparagus.
3. Pour balsamic vinegar and olive oil over mixture, then season with salt and pepper.
Mix well & Voila! A tasty, fast and high-protein salad that tastes even better the next day after the chickpeas marinate!
SO HOW'D IT GO?
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