Chick-Pea Salad
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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.
Servings: 4
Ingredients:
| 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% |
Suggested Recipes
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Half can (14 oz/398 mL) artichoke hearts, drained
3 tbsp (50 mL) extra-virgin olive oil
2 tbsp (25 mL) red_wine_vinegar
1/4 tsp (1 mL) each salt and pepper
Half sweet red pepper, chopped
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1/4 cup (50 mL) shaved provolone cheese (1 oz/30 g)
2 tbsp (25 mL) chopped 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
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Tip: To slice cheese thinly, make sure it is cold and use a vegetable peeler.
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