Type: Side/Main/Lunch/Sandwiches/Pasta Topper
Yields: 3 Servings
Time: 10 Minute
Garbanzo Beans with Lemon, Walnut & Artichoke
Naturally Vegan & Vegetarian
(6 Item Recipe)

Ingredients:

1 tablespoon Extra Virgin Olive Oil
2 Cups Garbanzo beans (I use dried bobs red mill and make them fresh soaking them night before)
5  Organic Artichoke hearts, chopped into nice chunk size
¼ cup organic walnuts, chopped fine
2 teaspoon organic lemon juice
2 Tablespoons organic cilantro, fresh, chopped

Directions:
In a large pan add oil and garbanzo beans drained, cook for 8 minutes on medium.  Stir until garbanzo beans are golden brown. Remove to cool and set aside. Take artichoke hearts in same pan and brown them.  Take garbanzo beans and artichoke hearts into bowl and mix together.  Take walnuts and grind them in food processor until forming a nice fine chop.  Add walnuts to garbanzo artichoke mixture.  Top with lemon juice and fresh cilantro mixing well.
You can serve this warm as a side or cold as a salad, both ways are delicious.

Other Uses We Enjoy:

**Also makes a delicious pita sandwich for our vegetarians.  Our family loves this mixture on top of fresh whole wheat pasta. The bold nutty flavors mixed with the hearty and healthy garbanzos and artichoke makes this a filling delicious dish for all to enjoy!**