Healthy Artichoke, Green Bean & Chickpea Salad

Ingredients (about 10 servings)

• 1 bag frozen artichoke bottoms (400 g)

• 600 g frozen green beans

• 20 cherry tomatoes, halved

• 3 celery stalks, chopped into small pieces

• 1/2 cup mint leaves, roughly chopped

• 1/2 cup parsley or cilantro, roughly chopped

• 1/2 cup pitted Kalamata olives, roughly chopped

• 50 g (about 1 cup) cooked chickpeas

• 2 cloves garlic, sliced

• 1/2 cup sliced almonds

For the Dressing:

• 3 tablespoons olive oil

• 2 tablespoons balsamic vinegar

• Salt and freshly ground black pepper

Instructions

Bring water to a boil in a medium pot (about 3/4 full). Add the green beans and cook for 2–3 minutes. Remove and drain.

Meanwhile, heat the artichoke bottoms in the microwave: place them in a glass dish, add 2 tablespoons of water, and cook for 3 minutes. Cut into small pieces.

In a large bowl, combine all the ingredients.

In a separate jar, mix the olive oil and balsamic vinegar. Pour over the salad, add salt and pepper, and toss.

Nutritional Notes:

This salad is rich in vitamins, minerals, dietary fiber, and antioxidants, and can even serve as a complete meal as it contains all major food groups. The olive oil, olives, and almonds provide healthy unsaturated fats. Protein is from the chickpeas, while carbohydrates are primarily from the chickpeas and, to a lesser extent, from the artichokes and green beans.

The salad is colorful and appealing, but should still be considered in the context of carbohydrate counting. The carbohydrates in this dish have a low glycemic index, and have a moderate effect on blood sugar levels.