I stole this warm vegan salad recipe from my friend Emma who is an amazing cook.
As always it’s super simple but absolutely delicious.
1 can organic chickpeas
1 can artichoke hearts in water
1/3d cup slivered almonds
salt & pepper
Drain and rinse both the chickpeas and artichokes. Using a skillet, heat up some oil over medium heat. Add the artichokes and chickpeas into the skillet, season with cumin, salt, and pepper. Cook over gentle heat for about 10 minutes or until the chickpeas begin to brown.
Transfer into a bowl and dress with the juice of a lime and the almonds.