- 28 oz can of chick peas
- approx 1/4 cup of balsamic vinegar
- approx 1/4 cup of Olive Oil
- small jar marinated artichoke hearts
- 4 roma (plum) tomatoes
- 2 cloves garlic
- fresh asparagus
Wash, cut into small pieces and lightly steam approx. half a bunch of asparagus so it is still crisp. Set aside to cool slightly.
Drain can of chickpeas well, then pour into large bowl.
Chop tomatoes (not too fine) Press 2 cloves of fresh garlic (Less if you aren’t a garlic fan) Add tomatoes and garlic to chickpeas
Chop marinated artichoke hearts into small pieces, add to bowl Add the fresh steamed asparagus to mix
Pour Balsamic Vinegar and Olive Oil over ingredients (as much or as little as you like)
Then salt and pepper to your liking
Mix well & Voila! A tasty, fast and high-protein salad that tastes even better the next day after the chickpeas marinate!