Chickpea Salad with Fennel and Artichokes

Vegetarian Times Issue: September 8, 2008 p.62

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This protein-packed salad can be served in pita halves for handheld sandwiches that won’t slip or drip when eaten standing up.

Directions

1. Heat 1 Tbs. olive oil in skillet over medium-low heat. Add onion and fennel, and cook 7 minutes, or until softened and translucent. Add garlic, and cook 2 minutes more. Stir in chickpeas, artichoke hearts, and olives, and cook 2 to 3 minutes, or until heated through.
2. Transfer onion mixture to medium bowl, and stir in lemon juice, vinegar, and remaining 3 Tbs. oil. Season with salt and pepper, and stir in minced rosemary. Let stand at least 20 minutes to combine flavors.

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ingredient list

Serves 6

4 Tbs. olive oil, divided
1 medium onion, finely diced (1 cup)
½ medium fennel bulb, finely diced (1 cup)
4 cloves garlic, minced (4 tsp.)
2 15-oz. cans chickpeas, rinsed and drained
1 12-oz. jar water-packed artichoke hearts, rinsed, drained, and quartered
½ cup pitted kalamata olives, quartered
2 Tbs. lemon juice
2 Tbs. red wine vinegar
1 Tbs. minced fresh rosemary

Nutritional Information

Per :

Calories	318
Protein	9g
Total Fat	13.5g
Saturated Fat	1.5g
Carbs	34g
Choelsterol	0mg
Sodium	686mg
Fiber	9g
Sugar	1g

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