Artichoke Chickpea Salad
Artichoke chickpea salad is a fresh crisp treat. It is great for work or school lunches. Eat it in a bowl, lettuce cup, or on gluten-free bread.
Servings 4 people
- 1 can artichoke hearts, drain and rinse
- 2 cans garbanzo beans, drain and rinse
- 2 stalks celery, diced
- 4-6 radishes, quartered and sliced
- 3 green onions, chopped
- 1 tablespoon fresh basil, chopped
- 1 tablespoon dijon mustard
- 1/4 cup vegan mayonnaise
- 1/2 small lemon, juiced
- salt and pepper, to taste
Take the can of artichoke hearts drain and rinse. Quarter and rough chop hearts place into colander and press out excess liquid.
In a medium to large bowl add all remaining ingredients. Mix or fold all ingredients until well blended. If desired add in more vegan mayonnaise, dijon mustard or lemon for the desired creaminess.
Cover and chill salad for an hour or eat at room temperature. Serve in a bowl, lettuce up or as a delicious sandwich.
Serving: 1cup | Calories: 213kcal | Carbohydrates: 9g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Sodium: 518mg | Potassium: 105mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1196IU | Vitamin C: 31mg | Calcium: 38mg | Iron: 1mg