This can be easily made vegetarian with the chickpeas, as written, or swapped with 3 cups of shredded rotisserie chicken. This is a nod to traditional chicken salad but less meat and mayo centric. It’s even better on day 2 or three and is a relatively budget-friendly and quick weeknight dinner. Consider half beans and half chicken if you aren’t a vegetarian family.

Artichokes: after some grocery store research we found that most come in 12 oz. jars marinated in olive oil or you can pick some up at the olive bar. Just eyeball half of the jar (about 4-5 artichoke halves). You can save the other half of the can for another batch next week.

If your family is fennel adverse, you can swap for 2 minced stalks of celery. Same with dill, swap with parsley if you aren’t a fan.