If you live on the East Coast, you know Mother N. hit the fast-forward button straight from winter to summer. I’m rocking sundresses on a daily basis these (80-degree) days and ready to eat outside. Andrew and I have re-opened Cafe Lindrew for the season—that is, our little stone patio looking out to the woods. This week has been barbeque with cousins and Mickey Mouse birthdays, and Happy Hour on the patio with the hubs (yuengling for Andrew, textbook for me).
Isn’t it clear it’s time to get outside for some Vitamin D? In keeping with our humble canned-food quest, here’s a two-minute slaw to take on your next picnic—even if it’s in your backyard. Yes, I realize the contradiction: canned food + a $150 food processor? A big ol’ food processor makes this salad lightening-fast. In case you don’t have a large food processor, you could make this in batches in a small $14 food processor, or just chop up all the ingredients and stir in a big bowl! I never have luck with these hand choppers, but this slaw is the perfect use for one if you’ve got it!
I was missing several ingredients (indicated below) and this was still delightful—like the chicken salad solution for vegetarians. A surprising hit in both the teacher’s lounge and my hubby’s sneak taste-test. “Wow, that smells awesome,” he said over my shoulder. “Am I allowed to have some?” Don’t mention it’s missing meat 😉
Chunky Artichoke and Chickpea Salad
Vegetarian Times, serves 6
Pulse all ingredients in food processor until chunky. Season with salt and pepper, if desired. Chill at least 30 minutes, or overnight.
Thank you Vegetarian Times for the nutrition facts! Per 1/2-cup serving (note the majority of the fat is not saturated):
Calories: 148, Protein: 5 g, Total Fat: 9 g, Saturated Fat: 1 g, Carbohydrates: 17 g, Cholesterol: 2 mg, Sodium: 435 mg, Fiber: 6 mg, Sugar: 3 g