Oh, and despite its name, this salad can certainly be eaten cold as well.
5 TB olive oil, divided
juice of 1 lemon
2 tsp dried basil, or 1-2 TB fresh, finely chopped
1 tsp dried oregano
1/4 cup fresh parsley, chopped
1-2 cloves garlic, pressed
1/4 tsp sea salt
2 cups cooked chickpeas
5 artichoke hearts, drained and sliced
1/3 cup sliced or slivered almonds
Instructions1. Toast almonds. Set aside.
2. Combine ingredients up through sea salt. Set aside.
3. Saute chickpeas til lightly browned (about 5 min). Remove from frying pan.
4. Saute artichokes til lightly browned. Then combine everything! Serves about 3.
By the way... I have heard that humans sometimes make meatloaf sandwiches, so I did the same thing with the lentil loaf. But I wasn't sure if this delicacy was a ketchup-mustard or a mayo-mustard phenomenon. I went ketchup, but I think the other would be better.