I'm thinking I'd like to do more of this over the summer: simple, slowed-down times to reflect and recharge, and together times to speak quietly of things to come. As Pearle reminds me nearly every day as I leave her house to head home for the day, "Enjoy this time. This is the best time." When a (nearly) ninety-year-old woman imparts wisdom, you listen. And she's right: this is a very good season of life to be living, best enjoyed on a big airy porch with my husband.
This marinated chickpea salad is fast becoming one of our spring/summer staples. It's as easy as opening a couple of cans and sauteeing some onions. Enjoy!
Chickpea Salad with Artichoke hearts and Sundried Tomatoes adapted from The Voluptuous Vegan
1 tbsp olive oil
a sprinkle of dried rosemary
1 medium onion, chopped
1/2 cup sundried tomatoes
2 stalks celery, sliced
1 15-oz can chickpeas, drained and rinsed
1 12-oz jar marinated artichoke hearts
a splash of your favorite vinaigrette-- something lemony is especially nice
greens for serving (optional)
First, warm the oil in a skillet over medium heat. Sprinkle in the rosemary. Add the onion abd sundried tomatoes and cook, stirring occasionally, until the onions are golden-brown and softened, about 5 minutes. Add the celery, and cook one more minute. Turn off the heat and add the remaining ingredients to the pan. It's ready to serve as is (slightly warm), or it can be chilled for a few hours to let the flavors meld.
Toss with a little vinaigrette and serve over greens.