Adapted by Courtney from Vegetarian Times
This dish features the bright flavors of Provence, highlighting artichokes, sun-dried tomatoes and fresh rosemary. If you double the recipe, you can have an excellent lunch served at room temperature the next day. Offer the chickpea salad on a bed of mixed baby greens (mesclun) for a light and colorful presentation.
1 medium onion, finely diced
1 1/2 stalks celery, thinly sliced on diagonal
4 medium cloves garlic, minced
2 15-oz. cans chickpeas, rinsed and drained
1 13-oz. can artichoke hearts in water, drained and quartered
8 water-packed sun-dried tomatoes, drained and thinly sliced (1/4 cup)
2 to 4 Tbs. vegetable broth
1/2 tsp. salt, or more to taste
3 Tbs. fresh lemon juice
1 1/2 tsp. minced fresh rosemary
1/4 tsp. freshly ground pepper
In medium skillet, heat some water/broth over medium-low heat. Add onion and celery and cook, stirring often, until softened, about 8 minutes.
Add garlic and cook, stirring, 2 minutes. Stir in chickpeas, artichoke hearts, tomatoes, broth and salt and cook, stirring occasionally, until mixture is warmed through and flavors have blended, about 4 minutes.
Remove pan from heat. Stir in lemon juice, rosemary, pepper. Taste and add more salt if necessary. Serve warm.