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Chickpea-Artichoke Heart Salad

Pantry ingredients play a key role in this easy, no-cook briny chickpea salad whose elements are easily changed up according to what you've got in your fridge or in your garden. Big enough for a full-meal salad, this vegetarian and gluten free dish is also very happy as a side at the cook-out or combined with cheese --think feta-- or even tuna for lunch. Do remember to zest the lemon before you juice it.
8 side servings

Ingredients

SALAD:

  • 2 (15.5 oz.) cans chickpeas, drained
  • 1 cup chopped hearts of palm
  • 1 cup chopped marinated artichoke hearts
  • 1 cup chopped cucumbers
  • ½ cup EACH: sliced cherry tomatoes, chopped bell peppers (red, yellow, or orange), and minced parsley
  • ¼ cup EACH: minced carrots, minced red onion, chopped peperoncini, and chopped kalamata olives
  • 2 large, plump cloves of garlic--minced
  • zest of one large lemon

DRESSING:

  • juice of one large lemon
  • 1 tablespoon red wine vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon crushed red pepper -- or to taste

Instructions

  • In a large bowl, stir together the salad ingredients.
  • Add the dressing ingredients on top of the salad ingredients and stir well. Taste and adjust seasonings.
  • Store, well-covered, in the refrigerator 3-5 days. Do not freeze.

Notes

This recipe is in honor of the marriage of Annie Harm and Louis Sigtermans. Long may they cook!