Marinated Chickpea and Red Pepper Salad

I found baby artichokes at the farmers market last week, and used them in this bean salad that was excellent for lunch and dinner.

If you can't find tiny artichokes, use one large one. It will take longer to cook. Or you can use a small jar of marinated artichoke hearts.

I pulled a roasted red pepper from the freezer. (Last November I thought I was freezing too many, but my supply is running low and this season's harvest won't be at the market for a few more months.) You can substitute a small jar of roasted red peppers if you like.

This salad would also be good with some feta cheese crumbled on top, or some fresh oregano stirred in.

Marinated Chickpea and Red Pepper Salad
1/2 cup dry chickpeas, cooked (or 1 can, drained and rinsed)
1 roasted red peppers, peeled, seeded and diced
6 baby artichokes
1/4 cup red onion, diced
1/4 cup olive oil
3 tbsp red wine vinegar
salt and pepper to taste

Tear the leaves from the artichokes, pare off the bottom of the stem, and cut them in half lengthwise. Pull off any thistly parts of the choke. Put them in water with lemon juice as you work so they don't go brown. Cook them in boiling water about 3 minutes until they are tender. Drain.

Combine all the ingredients in a bowl. Stir well. Season to taste. Serve chilled or at room temperature.

This dish keeps well in the fridge for a few days.

Serves 4-6.