Chickpea Artichoke Salad



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1 (6-ounce) jar marinated artichoke hearts
1 (15.5-ounce) can cooked chickpeas, drained
1 1/2 tablespoons chopped fresh Italian or flat-leaf parsley
1 1/2 teaspoons grated lemon zest
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil


1. Combine all ingredients in a medium bowl; cover mixture, and chill.

Created date

January 2007