Okay, this is the recipe I've been so excited about the last week. This is the Mediterranean Chickpea Salad, adapted from a New York Times recipe.
I got the idea from a salad I've eaten on the Portland Spirit.
Normally, I would use fresh tomatoes, but I subbed quality canned tomatoes due to the season. I can't wait to try this in the summer. For this version, I used frozen artichoke hearts, WHICH I WOULD NOT RECOMMEND AGAIN. Use marinated artichoke hearts or ones stored in water. The frozen ones have no flavor if they are not cooked. Also, contrary to the picture below, I only used one jar of kalamata olives, but 2 cans of tomatoes. Keep this in mind, although it can be a preference rather than a recipe requirement.
I forgot to take a pic of the cucumber, so here it is.
The dressing is only lemon juice, red wine vinegar, olive oil, salt and pepper. Use the proportions you prefer. Usually recipes call for 2:1 oil vs. acid, but I like a 1:1 ratio instead. Make a dressing you like.
Mediterranean Chickpea Salad: adapted from The New York Times
2 cans chickpeas
8 oz artichoke hearts
1/2 red onion, chopped,
1 jar kalamata olives, halved
1/2 cup roasted garlic cloves (optional, mine were from the olive bar and tasted of anise)
3/4 cup feta
2 - 15 oz cans good quality chopped tomatoes, or 2-3 summer tomatoes, chopped
1 cucumber, peeled and chopped
1/4 cup chopped herbs ( I used parsley and basil, but tarragon, chives or any other fresh herbs may be added to your taste)
juice of one lemon
2-3 T good olive oil
1 T red wine vinegar
salt and pepper to taste.