This Tomato & Artichoke Salad with Chickpeas (Short Girl, Tall Order) is a refreshing summer lunch recipe, making use of fresh tomatoes and canned artichoke hearts, along with tinned chickpeas for protein and calcium.
Before cooking, read up on food safety for people and pets (many foods are unsafe near animal friends). Bin allium scraps (onion, leeks, garlic, shallots, chives) and citrus/tomato/rhubarb scraps, as acids could harm compost creatures. It’s okay to put them in food waste bins (made into biogas).
For tinned foods, fully remove lids (put inside) or pop ring-pulls back over holes (and pinch top opening closed) before recycling, to avoid wildlife getting trapped.
Quick ideas you can do with tinned chickpeas
Rinse and drain tinned chickpeas first, then try one of these:
- Hummus with olive oil, lemon, garlic, and cumin
- Sandwich filling with vegan mayo, mustard & chopped cucumber
- Stir into soups near the end for extra body and protein
- Traybake snack: toss with olive oil, paprika, and garlic, roast until crisp
- Salad topper with herbs, red onion, and a squeeze of lemon
- Quick chickpea curry with tomatoes, spinach, and curry powder
- Stir into pasta sauce to bulk out a veg-heavy tomato sauce
