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6 Simple Summer Salads

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Quick Chickpea Salad


Makes: 4 servings


2 cups cooked or canned chickpeas, rinsed and drained

4 artichoke hearts in water

4 large sun-dried tomatoes

8 ounces very ripe cherry tomatoes, halved

8 scallions, sliced diagonally

A handful of basil, torn

1 small bunch chives, snipped

Leaves from 4 sprigs of flat-leaf parsley, chopped

2 ounces Parmesan cheese, shaved

1 tablespoon cracked black pepper


1/3 cup extra virgin olive oil

1 tablespoon freshly squeezed lemon juice

1 teaspoon Dijon mustard

1 small garlic clove, crushed

Salt and pepper


Put the dressing ingredients in a large bowl and beat with a fork. Add chickpeas, artichoke hearts, and sun-dried tomatoes; mix well. Chill, covered, for up to 4 hours. When ready to serve, add cherry tomatoes, scallions, basil, chives, and parsley. Stir; sprinkle with Parmesan and pepper.

Nutrition Facts Per Serving: 274 calories, 10g protein, 22g carbohydrate, 17g fat (4g saturated), 6g fiber

Next:  Big Greek Salad


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