Warming chickpea, artichoke, and heart of palm salad
One small red onion, chopped finely.
One can artichoke hearts, or fresh if possible, cut into chunks.
One ripe tomato, chopped into small cubes.
One can chickpeas, or about a cup or two of sprouted or prepared chickpeas.
A quarter cup of slices of heart of palm, each an inch wide and 1/2 an inch thick.
Chopped pimento-stuffed green olives.
Rosemary, fresh or dried.
Toasted pine nuts.
Paprika, Garam Masala (or combination of cumin, cinnamon, coriander, mace, cloves and cardamom), Salt and Pepper.
Saute chickpeas with half the onion and spices, until fragrant. Mix with other half of the onion, salt, pepper, and chopped tomato. Set aside for anywhere between 20 minutes and overnight, to allow flavors to sink in. Meanwhile, toast pinenuts for either 15 minutes in a 375 degree F oven or on the stovetop in a dry pan until golden brown. Chop artichoke, heart of palm, and green olives, toss with chickpeas and pine nuts.
Pairs nicely with fresh cilantro or parsley, and assorted baby greens.