Chickpea and Artichoke Salad

Makes 4 to 6 servings

This is a delicious and filling salad to serve as a substantial main course or hearty side dish. The chickpeas and artichoke hearts provide substance, while the spinach and sweet peppers add color and crunch. It’s such a beautiful dish to look at too! Serve this pretty salad for lunch or a light supper.

1 can (14 to 15 ounces) chickpeas (garbanzo beans), drained and rinsed

2 to 3 ounces baby spinach, finely chopped

6 sweet mini peppers (or 1 medium sweet red or orange bell pepper), seeded and thinly sliced

1 can (14 to 15 ounces) water-packed baby artichoke hearts, drained and chopped

2 tablespoons extra-virgin olive oil

2 tablespoons Anderson’s Pure Maple Syrup

2 tablespoons good-quality balsamic vinegar or freshly squeezed lemon juice

1/8 teaspoon smoked paprika (optional)

1/8 teaspoon garlic powder

Salt, to taste

Freshly ground black pepper, to taste

Put the chickpeas, spinach, mini pepper slices, artichoke hearts, olive oil, maple syrup, vinegar (or lemon juice), optional paprika, and garlic powder into a large bowl. Gently stir together with a large spoon to thoroughly combine. Taste, and add salt and pepper, as desired.

Cover and refrigerate for 2 to 3 hours to allow the flavors to develop. Divide between four to six bowls and serve.

Recipe excerpt from Easy Vegan Home Cooking by Laura Theodore. Publisher, Hatherleigh Press, October 26th 2021. Distributed by Penguin Random House. Reprinted by permission.