Grilled Tomato Salad with Artichokes and Olives

This easy salad has a wonderful smoked flavour, and looks gorgeous with the shiny tomatoes and rich colour of the olives. Artichokes are helpful in cleansing the liver and the tomatoes are a rich source of lycopene. The chickpeas add protein, minerals and fibre for a fully satisfying salad.

-20 cherry tomatoes
-1 jar (150 ml) artichoke hearts, drained
-1 can (398 ml) chickpeas or 1 1/2 cups (375 ml) cooked chickpeas
-1 cup (250 ml) kalamata olives
-2 Tbsp (30 ml) extra virgin olive oil
-2 Tbsp (30 ml) balsamic vinegar
-2 Tbsp (30 ml) tamari soy sauce
-2 Tbsp (30 ml) chives, chopped

In a salad bowl, combine the tomatoes, oil, vinegar and tamari. Place a tray with small holes on the bottom rack of your grill. Transfer the tomato mixture from the bowl onto the grill. Cook over medium heat, turning constantly with a spatula, for 3-5 minutes. Add the artichokes, chickpeas and olives to the bowl and toss to coat with oil mixture.

Return the cooked tomatoes to the salad bowl and add the chives. Serve hot or at room temperature. Serves six.

Source: alive #249, July 2003