Chickpea and Artichoke Salad

This is the simple kind of recipe that proves being healthy isn’t costly or time consuming. I hate how people use these as excuses for eating poorly. There is really no excuse to be always putting bad things in your body.

This chickpea and artichoke salad can be served as a light meal or as a side. It’s filling and full of the goodness of fibre, iron, protein and manganese. According to naturalfoodbenefits.com they also contain an antioxidant called saponins, which can lower the risk of breast cancer, protect against osteoporosis and minimize hot flushes in menopausal women. They also have been found to lower the risk of heart attacks. All this in the humble chickpea! I eat them on a weekly basis. They are great in chillies, soups, salads and in hummus. This recipe takes about two minutes to make and covers all of the macro nutrients your body needs in each meal. It contains fat in olive oil, protein and carbohydrates from the chickpeas.

Combine half a tin (200 grams) of chickpeas, one third of a jar of marinated artichokes, a handful of  chopped parsley, juice of half a lemon, dash of olive oil and a tablespoon of slivered almonds. Stir, and you’re done. One of the easiest recipes even a kitchen novice could accomplish.

This can be made anytime of the year, and be turned into a warm salad by roasting the almonds and chickpeas for about five minutes in a moderate oven.

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