Mediterranean Chickpea Salad

Didn’t I tell you that I am all for most anything involving plants and a mediterranean flair?

This dish will surely give your taste buds a one-two punch but totally in a good way!

Enjoy over pasta, in a pita or a la carte.


3 cups prepared Chick Peas, drained

¾ cups Sliced Black Olives

⅔ cup Artichoke Hearts, chopped

½ cup Sun-Dried Tomatoes, chopped (*Be sure to look for “sulfite-free.”  Drain if using oil-packed)

1 Roasted Red Pepper, chopped (about ¾ cup)

1 tsp Dried Basil or 2 tsp chopped Fresh Basil

1-2 tbsp Red or White Wine Vinegar

3 tbsp quality Extra Virgin Olive Oil

¼ tsp Sea Salt, or to taste

Fresh Cracked Black Pepper, to taste


Thoroughly mix together all ingredients.  To serve hot, simmer gently of medium heat approx.. 5 minutes or until hot.  To serve cold, allow to set 15 minutes for flavors to meld or refrigerate up to 4 days.

Serving Suggestions:

Enjoy as is, serve over orzo, atop a bed of greens or stuffed in a wrap or pita with spinach or Romaine.

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