French Crushed Chickpea and Artichoke Heart Salad

This is a light and refreshing salad that can also be served as a side or a  sandwich spread.  I used it as a side with Eggplant Parm. but am going to toast a piece of

Sourdough bread and make a Crostini for my next meal.

French Crushed Chickpea and Artichoke Heart Salad

Thug Kitchen

1            14 oz. can Chickpeas, drained and rinsed

1            14 oz. can artichoke hearts, drained, rinsed, and cut into strips

1            red bell pepper, chopped

1/2         cup chopped Kalamata olives

1/2         small red onion

1/2         cucumber, peeled and chopped

1/4         cup chopped parsley

2            tablespoons lemon juice

2            tablespoons olive oil

1            tablespoon balsamic vinegar

              salt and black pepper to taste

Put chickpeas in a medium bowl and smash with a potato masher.  You’re not trying to make a paste but you don’t want a lot of whole chickpeas, somewhere in between those. 

Fold in the artichoke hearts, bell pepper, olives, onion, cucumber, parsley, lemon juice, olive oil, and vinegar.  Mix together then add salt and pepper to taste.