Chick-Pea Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Chick-Pea Salad

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 260
pro 10 g
total fat 14 g
sat. fat 3 g
carb 27 g
fibre 5 g
chol 5 mg
sodium 511 mg
% RDI: -
calcium 9
iron 11
vit A 11
vit C 57
folate 30
  • Portion size: 4

The flavours of an Italian antipasto platter — cheese, marinated artichokes and crisp vegetables — combine in this predinner salad. Serve in individual lettuce or radicchio cups. Use leftover artichokes in a pasta dish or dip.

Ingredients

  • 1/2 can (14 oz/398 mL) 1/2can (14 oz/398 mL)can artichoke hearts, drained
  • 3 tbsp 3tbspextra virgin olive oil
  • 2 tbsp 2tbspred wine vinegar
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/2 1/2sweet red peppersweet red peppers, chopped
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)chickpeachickpeas, drained and rinsed
  • 1/4 cup 1/4cupshaved provolone cheese
  • 2 tbsp 2tbspchopped fresh sage

Preparation

Cut each artichoke into 6 wedges. In large bowl, whisk together oil, vinegar, salt and pepper; stir in red pepper, chickpeas and artichokes. (Salad can be prepared to this point, covered and refrigerated for up to 4 hours; let stand at room temperature for 30 minutes.) Add cheese and sage; toss to combine.

Additional information :

Tip: To slice cheese thinly, make sure it is cold and use a vegetable peeler.

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