My cousin emailed me this recipe with a note "everyone loved this on Shabbat." How could a salad consisting of chickpeas, sun dried tomatoes, Kalamata olives, artichoke hearts and scallions be anything other than great?!
4 C cooked chickpeas (rinse canned ones well)
1/4 C sun dried tomatoes, plumped in boiling water, drained, julienned
1/4 C coarsely chopped Kalamata olives
1/2 C artichoke hearts, drained and rinsed and quartered
1 bunch green onions, chopped
4 Tbsp. balsamic vinegar
juice of 1 lemon
1/2 C olive oil
1 tsp minced garlic
1 heaping tsp. herbes de Provence (herbs can be varied to alter the taste of the salad)
1 Tbsp. coarse salt
Freshly ground pepper to taste
1. Combine all ingredients with vinaigrette.
2. Refrigerate and marinate overnight.
Serving Suggestion: Serve chilled or at room temperature. Can also be combined with spinach or greens.