Name: Simple Summer artichoke and chickpea salad
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Contemporary
Ingredients: 1 artichokes tinned, hearts; 2 peaches cling; ½ to 1 chickpeas tinned; 1 lettuce mixed; 1 avocado; ½ cucumber strips; 2 ml stock powder vegetable; 100 ml mayonnaise; 20 ml vinegar white wine; 15 ml sour cream or milk; 5 ml wholegrain mustard

Recipe Disclaimer

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Ingredients (11)

1	artichokes — tinned, hearts
2	peaches — cling
½ to 1	chickpeas — tinned
1	lettuce — mixed
1	avocado
½	cucumber — strips

DRESSING:

2 ml	stock powder — vegetable
100 ml	mayonnaise
20 ml	vinegar — white wine
15 ml	sour cream — or milk
5 ml	wholegrain mustard

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Method:

Slice the artichoke hearts into wedges. Wash and rub the peaches dry with a dishcloth. Halve the peaches and remove the pips, and then slice the fruit into thin pieces.

Put the salad leaves onto a platter. Top with the artichokes, peach slices, chickpeas, avocado and cucumber. Drizzle with dressing or serve the dressing on the side.

Dressing Whisk the ingredients together and leave to stand for at least 10 minutes before serving.

Prepare-Ahead TIP

Make your dressing the day before, then cover and refrigerate. Drain and prepare the chickpeas and artichokes earlier in the day. You can also prepare the peaches and cucumber – slice and place them into a container with water and a squeeze of lemon juice; this will prevent them browning. Drain them and add to the salad with the lettuce and avocado just before serving.

Text and image: Ideasmagazine

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