Chick Pea Artichoke Salad



A satisfying, healthy alternative protein source.


2 15 oz. cans chick peas
1 14 oz. can quartered artichoke hearts
1 roma tomato, chopped
1 heaping tbsp. capers
1/4 cup lemon juice
1/3 cup olive oil
large clove garlic, crushed
1 rounded tsp. Oregano


Whisk oil, lemon juice, oregano and garlic in a measuring cup, set aside. Combine chick peas, artichokes, capers and tomato in a mixing bowl. Add the sauce and stir. Cover and chill overnight, stirring again before serving. A refreshing salad for summer, or anytime.