I made this for lunch when I knew my hubby was stopping home for a bite 🙂 He and my son loved it which was awesome ’cause it did not take long to make and was filling (chickpeas are packed with protein!) This is also a great recipe for those who need to bring lunch to work. It’s easy to make in bulk, throw in some containers and grab as you go. It also can go for a couple hours without refrigeration for those of you who are always on the road.
1 tablespoon extra virgin olive oil
1 large shallot, diced
3 cloves garlic, minced
1 tablespoon minced fresh rosemary or thyme
1 can (15 oz) artichoke hearts in water, drained and rinsed
2 cans (15 oz each) chickpeas, drained and rinsed
1/4 cup sun-dried tomatoes, packed in oil and julienned
1/4 cup chopped roasted red bell peppers
1 tablespoon freshly squeezed lemon juice
Sea salt and ground black pepper
In a skillet over medium heat, heat the oil. Saute´the shallot until translucent. Add the garlic and saute´3 minutes longer. Add the rosemary and artichoke hearts to the skillet and stir frequently, letting the artichoke hearts get slightly browned. In the meantime, add the chickpeas, sundried tomatoes, and roasted peppers to a large bowl. Pour in the shallot and artichoke mixture and mix to combine. Sprinkle on the fresh lemon juice and season with salt and pepper to taste.
It is so delicious… Enjoy!