Chickpea & Artichoke Salad

A couple weeks ago, after all the tomatoes and vegetables were picked, we completely gutted our garden. Weeds had really started to take over. Last year the rosemary bush lasted all through out the winter and grew back this year even healthier, so that stayed. We noticed the parsley and oregano were also looking healthy so they stayed too. Today, the parsley has almost doubled in size. The weeds and tomato branches over grew and covered it from the sun. But now that it's free the sun can really shine down on the parsley and its growth is amazing!


Here's a recipe where parsley really shines.

Chickpea & Artichoke Salad


2 tbsp extra virgin olive oil
1 can chickpeas, drained and rinsed
1 can artichoke hearts, drained, and cut in half
Fresh Chopped Parsley
Juice of half a lemon
Salt and Pepper


- Heat 1 tbsp of oil in a pan over medium high heat. Add the chickpeas and cook, stirring occasionally, until the chickpeas are golden brown. This will take 5-10 minutes. Scoop chickpeas into a bowl and set aside.
- In the same pan heat the remaining 1 tbsp oil. Add the artichokes and cook until brown, about 5 minutes. Add the artichokes to the bowl of chickpeas.
- Add a handful of chopped parsley to the chickpea and artichoke mixture, along with the juice of half an lemon. Season with salt and pepper.


* I like to eat this over rice, but it's great on its own.