Marinated Chickpea Salad

This is a super-simple salad that is big on flavor and nutrients.   Chickpeas are full of fiber and protein, and are a good plant source of iron.  Artichokes, in addition to their content of an array of vitamins and minerals, contain a super bioactive compound called cynarin, which benefits the liver, aids digestion, and lowers blood cholesterol.   Make a batch or two on the weekend to have on hand for quick lunches at home or to take to work.  

1 14-oz. can chickpeas, drained and rinsed

½ 12-oz jar roasted red bell peppers, drained

1 can artichoke hearts, drained and quartered

¼ small red onion, thinly sliced

1 green onion, sliced

1/3 cup kalamata olives, sliced

1 tablespoon white wine vinegar

1 tablespoon lemon juice (more to taste)

½ teaspoon salt

¼ cup olive oil

1 clove garlic, minced

¼ teaspoon cumin seeds

¼ teaspoon red chili flakes

Combine all ingredients from chickpeas through salt and toss to combine.

Put olive oil in a small saucepan over with garlic, cumin seeds, and chili flakes.  Turn heat to medium.  When the garlic and cumin seeds are sizzling and aromatic, remove pan from heat and let it cool until it is just slightly warm. 

Pour olive oil mixture over chickpea mixture and toss to combine.  Store in the refrigerator for 4 or more hours to let the flavors develop, stirring occasionally.

Serves 4-6 as a side dish.

Preparation time: about 20 minutes

Original recipe by Julia Simpson