Kate & Lauras Summer Chickpea Salad Recipe

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Directions

Wash, cut into small pieces and lightly
steam approx. half a bunch of asparagus
so it is still crisp. Set aside to cool
slightly.
Drain can of chickpeas well, then pour
into large bowl.
Chop tomatoes (not too fine)
Press 2 cloves of fresh garlic (Less if
you aren't a garlic fan)
Add tomatoes and garlic to chickpeas
Chop marinated artichoke hearts into
small pieces, add to bowl
Add the fresh steamed asparagus to mix
Pour Balsamic Vinegar and Olive Oil
over ingredients (as much or as little
as you like)
Then salt and pepper to your liking
Mix well & Voila! A tasty, fast and
high-protein salad that tastes even
better the next day after the chickpeas
marinate!