artichoke, mint, and chick pea salad
If you're a resolution-maker, these are tough days. I feel you.
What is it about days and days of mashed potatoes, cheesy dips, chocolate, champagne, etc., etc. that makes you want to keep going? Even when you shouldn't? There's hope yet. This salad might make you feel a little better, like a little reminder of spring and summer. Like turning over a new leaf. And the ingredients are easy to find even this time of year. Fresh mint, hardy arugula, sweet artichoke hearts, and tangy lemon. It's substantial enough to have for lunch. Add some shredded chicken if you'd like more protein for dinner. Here's the recipe.
Artichoke, Mint, and Chick Pea Salad
2 cups of greens (arugula or spinach, or a mix)
1 can quartered artichoke hearts, drained
1 can chick peas (garbanzo beans), drained and rinse
1 1/2 tablespoons fresh mint leaves, chopped or torn (about half a handful)
1 cup blanched green beans, chopped into 1-inch pieces
juice of 1 lemon
2 T olive oil
salt and pepper
Toss together greens, artichoke hearts, chick peas, mint, and green beans in a large bowl. Drizzle with olive oil, lemon juice, and sprinkle with salt and pepper. Serve immediately.
Note: Blanching green beans means cooking them for just a couple of minutes in salted boiling water, then draining and putting them in ice cold water to stop the cooking. They will be bright green and still crunchy. For more on blanching green beans, check out my post on salade nicoise.
What is it about days and days of mashed potatoes, cheesy dips, chocolate, champagne, etc., etc. that makes you want to keep going? Even when you shouldn't? There's hope yet. This salad might make you feel a little better, like a little reminder of spring and summer. Like turning over a new leaf. And the ingredients are easy to find even this time of year. Fresh mint, hardy arugula, sweet artichoke hearts, and tangy lemon. It's substantial enough to have for lunch. Add some shredded chicken if you'd like more protein for dinner. Here's the recipe.
Artichoke, Mint, and Chick Pea Salad
2 cups of greens (arugula or spinach, or a mix)
1 can quartered artichoke hearts, drained
1 can chick peas (garbanzo beans), drained and rinse
1 1/2 tablespoons fresh mint leaves, chopped or torn (about half a handful)
1 cup blanched green beans, chopped into 1-inch pieces
juice of 1 lemon
2 T olive oil
salt and pepper
Toss together greens, artichoke hearts, chick peas, mint, and green beans in a large bowl. Drizzle with olive oil, lemon juice, and sprinkle with salt and pepper. Serve immediately.
Note: Blanching green beans means cooking them for just a couple of minutes in salted boiling water, then draining and putting them in ice cold water to stop the cooking. They will be bright green and still crunchy. For more on blanching green beans, check out my post on salade nicoise.
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