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Artichoke and Chickpea Salad

  • 15minutes

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Source: busycooks.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 oz. jar marinated artichoke hearts

  2. 1/4 cup chopped fresh parsley OR 1 Tbsp. dried parsley flakes

  3. 2 Tbsp. extra virgin olive oil

  4. 2 Tbsp. white wine vinegar

  5. 1 clove garlic, minced

  6. 1/2 tsp. dried oregano

  7. 1/4 tsp. each salt and pepper

  8. 2 (18 oz.) cans chickpeas, drained and rinsed

  9. 1/4 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Drain artichoke hearts, reserving liquid. Thinly slice the artichokes and set aside.

  2. In large bowl, whisk together reserved artichoke liquid, parsley, oil, vinegar, garlic, oregano, salt and pepper. Add artichoke hearts, chickpeas, and Parmesan cheese. Toss gently to combine. Serve as a salad or sandwich filling. If you're making this when your kitchen is out of order, eat it all up right away, since leftovers should be refrigerated.

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