Canned beans are a staple in my pantry. I can throw together all the bits and pieces I have in my fridge and create an amazing quick salad.
I was going over to my parents this past weekend for lunch, and they needed some free labour cleaning up some [like the entire yard’s worth] of the branches they trimmed as part of their spring clean up. I offered to bring a salad for a side dish, and this is what came together.
It was a super fun day, of bundling wood, using a chain saw, getting scratches all over my legs and arms from the branches, and enjoying an awesome late steak lunch with this yummy salad.
This is the contraption my dad built to make it easier for us to bundle the branches…Genius!
1 can chickpeas, drained and rinsed
1 small jar of artichokes in oil, drained
20 or so cherry tomatoes, sliced in half
1/2 a cucumber, chopped
handfull of chives, finely chopped
a few sun dried tomatoes finely chopped
goats cheese or feta cheese for crumbling
1/4 cup olive oil
3 tbsp white wine vinegar
squirt of agave syrup
salt and pepper
In the bottom of a medium bowl, mix together the olive oil, vinegar, agave salt and pepper.
Add all of the ingredients to the bowl, mix to combine.
Top with cheese.