Chickpea Salad


6 medium tomatoes, sliced
1 small sweet yellow onion, thinly sliced
14.1 oz can artichoke hearts in water, drained
15 oz can chickpeas, drained and rinsed
1/4 cup extra virgin olive oil
1 Tablespoon balsamic vinegar
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
1/4 teaspoon coconut or white sugar
1/4 cup fresh basil, chopped

Combine the first four Ingredients.
Place the mixture in a 9 x 13-inch glass dish.
Whisk together the next five Ingredients.
Pour marinade over the mixture.
Cover and let sit at room temperature for 1 hour.
Top with fresh basil and serve.
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