Cucumbers, artichoke hearts, and olives, oh my! – lunches this week

One word, YUM!

My mouth was watering the entire time I was making this salad.  C’mon on lunch time!
wpid-20150719_152617-1-1.jpg

adapted from Naturally Ella

Mediterranean Chickpea Saladwpid-20150719_152121-1.jpg

Ingredients:

  • 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

Instructions:

  1. Chickpeas in a large bowl.
  2. Add all ingredients through almonds.  Gently mix.
  3. Drizzle olive oil and lemon juice over salad.
  4. Serve with cooked quinoa or pita.
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