It started with an overwhelming number of cans and jars in the fridge. And a chickpea craving. Things are getting crazy in these parts, people.
One jar had some marinated artichoke hearts and another had sun dried tomatoes (probably leftover from this recipe).
There was also a jar of capers, some roasted red peppers (from here, maybe?) and a tomato that was getting to be a use or lose situation. In they went.
Some fresh baby spinach and parmesan rounded out the salad. Salt, pepper, a squeeze of lemon and splash of olive oil served as the dressing. Quick, tasty and filling. And, pretty healthy, too!