One word, YUM!
adapted from Naturally Ella
- 15 oz can chickpeas
- 1 cup cherry tomatoes, quartered
- 1 cucumber, diced
- 1 cup artichoke hearts, diced
- 1/2 cup sliced kalamata olives
- 1/2 cup freshly minced parsley
- 1/2 cup sliced almonds
- 2 Tbsp olive oil
- Juice from one lemon
- 1/4 parmesan cheese, shredded
- Chickpeas in a large bowl.
- Add all ingredients through almonds. Gently mix.
- Drizzle olive oil and lemon juice over salad.
- Serve with cooked quinoa or pita.