Tomato & Artichoke Salad (with chickpeas)
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 recycling tinned chickpeas, fully remove lids (and pop in cans) or pop ring-pulls back over holes. Then pinch or flatten cans, to avoid curious creatures like hedgehogs (or snails/slugs) getting trapped inside.
Check with GP for kidney disease or gut conditions. Read more on food safety for people and pets (many foods including onion, garlic, garlic and spices are unsafe).
It’s best to just bin allium scraps (leeks, onion, garlic, shallots, chives) as like tomato/citrus/rhubarb scraps, acids could harm compost creatures.
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
