Warm Chick Pea and Artichoke Salad

Man, have I been missing out! If you remember from my Black Bean and Corn Salad post, I vowed to start cooking with beans more. That means all kinds of beans. So far I've only used black bean, Northern white beans, and as of today, garbonzo beans. Now, I've had garbonzo beans (chick peas) prepared in other ways before, but none of those times have been with the whole bean. They've always been pureed or smashed into a hummus or burger or something like that.



I've never enjoyed the garbonzo bean in it's purest form. It's such an exciting flavor that is smooth but has a bit of a bite to it. And when you pair it with artichokes, it takes on a whole new level. Mix in some onion and an olive oil-lemon dressing and you're in heaven.

I had a can of chick peas in my pantry and I just had to urge to make something with them tonight. I also had a can of artichoke hearts and I thought I could definitely whip up a quick and satisfying meal that would be different than the normal routine. About 20 minutes after writing up a quick recipe, I had an amazing bowl of what will probably be the first of many chick pea dishes.

Warm Chick Pea and Artichoke Salad


1 can garbonzo beans, drained and rinsed
1 can large artichoke hearts, drained
1/3 c red onion, thin sliced
1 garlic clove, minced


Dressing:
3 TB olive oil
2 TB lemon juice
1 quick squeeze honey
salt and pepper to taste

1. Mix dressing ingredients together and set aside. (Heat for about 10 seconds in microwave to melt honey)
2. Heat about 1 TB olive oil in a non-stick skillet and add beans.
3. Cook over med-high heat until lightly browned.
4. Reduce heat to medium and add onion. Cook until soft.
5. Reduce heat to med-low and add garlic. Cook for a few minutes until fragrant.
6. Remove bean mixture from pan and place in bowl.
7. Slice artichoke hearts in half length-wise and place cut-side down in pan. 
8. Cook over med-high heat until browned.
9. Remove artichokes to bowl with bean mixture and pour dressing over. Mix gently until everything is coated.
10. Sprinkle a little parsley on top and serve.