This recipe has become a staple of my phase 1 diet. It is super easy, tasty and you can add or change ingredients. A couple of people not on the diet have even picked up on this recipe around me.

Kate & Lauras Summer Chickpea Salad

Ingredients (use vegan versions):

28 oz can of chick peas
approx 1/4 cup of balsamic vinegar
approx 1/4 cup of Olive Oil
small jar marinated artichoke hearts
4 roma (plum) tomatoes
2 cloves garlic
fresh asparagus
salt
pepper

Directions:

Wash, cut into small pieces and lightly steam approx. half a bunch of asparagus so it is still crisp. Set aside to cool slightly.

Drain can of chickpeas well, then pour into large bowl.

Chop tomatoes (not too fine) Press 2 cloves of fresh garlic (Less if you aren't a garlic fan) Add tomatoes and garlic to chickpeas

Chop marinated artichoke hearts into small pieces, add to bowl Add the fresh steamed asparagus to mix

Pour Balsamic Vinegar and Olive Oil over ingredients (as much or as little as you like)

Then salt and pepper to your liking

Mix well & Voila! A tasty, fast and high-protein salad that tastes even better the next day after the chickpeas marinate!

Serves: 4

Preparation time: 15 min

I grabbed it from http://vegweb.com/index.php?topic=9377.0