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Marinated Chickpeas + Artichokes, Celery, Chile, and Parsley
Serves 4 | Prep Time: 15 minutes | Cook Time: none
Keep this in mind when you don’t know what to do with your extra celery.
Ingredients
- 2, 14oz cans chickpeas
- 14oz (400g) can artichoke hearts, quartered
- 3 tablespoons (30ml) extra virgin olive oil
- 1/2 teaspoon (2g) red chile flakes
- 1 clove garlic, micro-planned
- 4 stalks celery, cut on a 1/4 inch bias
- 2 tablespoons (30g) apple cider vinegar
- 1/2 cup parsley, coarsely chopped
- Hard cooked eggs (optional)
- Feta or goat cheese (optional)
Chef Tips
This is a great base recipe you can mix and match to whatever you desire. Try adding your favorite roasted veggies, during different seasons or add a larger protein to get a nourishing and tasty meal in less time than you think.
Preparation
Step 1
Drain the beans and rinse throughly under cold water. Put beans into a bowl, add the artichoke hearts, olive oil, chile flakes, garlic, celery, cider vinegar and parsley to combine. Stir, taste, and seasoned as your heart desires. If using feta or goat cheese, crumble some on top.
