b'Health and WellnessFatigue-Free FoodieCChhiicckkppeeaaAArrttiicchhookkeeSSaallaaddThis light, fresh salad takes moments to prepare. Its low in fat andhigh in avor. Though it uses some canned or jarred ingredients toshorten the prep time, you can control the sodium content by soakingand rinsing the beans and olives, and choosing the brand ofmarinated artichokes with the best nutrition label.Ingredients;1 can chickpeas (also called garbanzo beans)1 jar (12 oz) quartered marinated artichokes, includingthe marinade cup olives, sliced or whole1 med cucumber, sliced 1 pint cherry tomatoes, sliced or wholeTeaspoon of thyme tsp black pepperInstructions:Drain the chickpeas and olives. Place in a bowl and cover with cold water for ve minutes.Drain and rinse. Combine with all other ingredients, using the marinade from the jar ofartichokes as dressing. Toss until well mixed. Chill and serve.Notes:Minimize slicing by using cherry tomatoes whole and/or replacing the cucumber with1-2 cups of a crisp vegetable that can be purchased presliced in the produce section,such as onion, zucchini, or sweet pepper.If you arent a fan of thyme, try marjoram, oregano, basil as a substitutewhicheveris your favorite.msfocusmagazine.org 58'