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.
Read up on food safety for people and pets. Bin onion/garlic scraps (and citrus rinds) as acid can harm compost creatures.
After preparing the vegetables and herbs, strain the tinned artichoke hearts and chickpeas, then just mix up and add a homemade dressing (oil, vinegar, garlic powder, parsley, salt and pepper). Add capers or olives for an Italian twist.
Olive oil is better for salad dressings health-wise than for cooking (rapeseed oil is better). Having said that, Italians and Greeks tend to be healthier than us (often simply because they eat more vegetables).
But for a salad, good cold-pressed extra-virgin olive oil can’t be beat. Some people say we should not eat oil at all (and get all fat from real foods – i.e olives over olive oil). There are debates!
