This salad is really easy to make with whatever you have on hand. I had sun-dried tomatoes that I needed to use up but I think it would also be great with slow roasted cherry tomatoes. Some toasted pine nuts would also make a great addition.
Ingredients:
1 can of chickpeas (about 15 oz), rinsed and drained
1 can of artichokes, roughly chopped
1/2 cup of kalamata olives, roughly chopped
1/2 cup of feta (I used reduced fat), diced
1/2 cup of sun-dried tomatoes, chopped
2 tbls basil, chopped
1 - 2 tbls extra virgin olive oil
1 tbls red wine vinegar
1 tbls lemon juice, optional (just add a little vinegar if you don't have lemon)
Salt & Pepper to taste
Directions:
Combine all of the ingredients in a large bowl and stir together. Add salt & pepper to taste. Refrigerate and serve cold or at room temperature.
The recipe and image were copied directly from sugarcooking
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