Todd’s Blog

I haven’t blogged any recipes in a while, as most of our favorites are already on this site, but here’s a summer salad with a middle-eastern flavor you might like.

CHICKPEA SALAD

2 tablespoons extra-virgin olive oil
1 medium onion, chopped fine
2 stalks celery (green part) sliced thin
4 garlic gloves minced
2 15-ounce cans chickpeas, rinsed and drained
13-ounce can artichoke hearts in water, quartered
8 oil-packed sun-dried tomatoes, drained and sliced thin
1/4 cup white wine
1/2 teaspoon salt, or to taste
3 tablespoons fresh lemon juice
2 teaspoons minced fresh rosemary
ground pepper to taste

Heat 1 tablespoon oil in a large pan over medium heat. Add onion and celery and saute, stirring often until softened. Add garlic and saute another two minutes.

Stir in chickpeas, artichoke hearts, tomatoes, wine and salt. Cook over low heat until thoroughly warmed and flavors have blended well, about 8 minutes.

Remove pan from heat and stir in lemon juice, rosemary, pepper, and second tablespoon olive oil. Taste and add more salt and pepper if needed.

Serve over a bed of fresh lettuce. Goes well with whole-grain toast rounds topped with bruschetta or tapenade.