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Try Hearts of Palm Salad with Tomatoes, Chickpeas and Artichokes

Hearts of Palm Salad

Hearts of Palm Salad



As Catholics we celebrate Palm Sunday with a special tradition at Mass, with the passing out of blessed palms.  Today Matt Swaim and I chatted about foods and herbs associated with Palm Sunday.

The significance is that palm leaves were laid out on the path that Jesus took upon entering Jerusalem before His arrest on Holy Thursday and crucifixion on Good Friday. A nice way to commemorate this special day is by making a  salad of hearts of palm. It’s really delicious and quite pretty, too. 

Salad ingredients

1 cup canned hearts of palm, drained

1 cup chickpeas, drained

1 pint cherry tomatoes, halved

1/4 red onion, sliced

Basil leaves, cut into slivers, a handful or so

1/2 cup marinated artichoke hearts, quartered and drained


2 tablespoons olive oil

2 tablespoons red wine vinegar

2 tablespoons water

Freshly ground black pepper to taste

Feta or goat cheese, crumbled for top


Chop hearts of palm into bite sized pieces. Add to a bowl with chickpeas, tomatoes, onion, basil and artichoke hearts.

Whisk together oil, red wine vinegar, water and pepper.

Pour over salad and top with cheese.

Tip:  Add grilled chicken slices – yummy stuffed into a pita half for lunch.

Thanks to the reader who shared the recipe and photo.










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