Chickpea, Artichoke and Celery Salad
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 204204 cal |
| pro | 5 g5g pro |
| total fat | 13 g13g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 20 g20g carb |
| fibre | 5 g5g fibre |
| chol | 0 mg0mg chol |
| sodium | 375 mg375mg sodium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 1111 iron |
| vit A | 1111 vit A |
| vit C | 113113 vit C |
| folate | 2929 folate |
Toss this crunchy salad together to take along a ready-made dish. For a heartier salad, add 2 cans (each 6-1/2 oz/184 g) drained chunk tuna.
Ingredients
- 2 jars (each 6 oz/170 ml) marinated artichokes , drained and quartered2 jars (each 6 oz/170 ml) marinated artichokes, drained and quartered
- 1/3 cup drained oil packed sun dried tomatoes , finely chopped1/3 cup drained oil packed sun dried tomatoes, finely chopped
- 1 can (19 oz/540 mL) chickpeas , drained and rinsed1 can (19 oz/540 mL) chickpeas, drained and rinsed
- 2 cups thinly sliced celery 2 cups thinly sliced celery
- 1 sweet yellow pepper , chopped1 sweet yellow pepper or sweet green pepper, chopped
- 1 sweet red pepper , chopped1 sweet red pepper, chopped
- Dressing:
- 1/3 cup extra-virgin olive oil 1/3 cup extra-virgin olive oil
- 2 tbsp lemon juice 2 tbsp lemon juice
- 1 tbsp Dijon mustard 1 tbsp Dijon mustard
- 1/2 tsp each salt and pepper 1/2 tsp each salt and pepper
- 1/2 tsp dried Italian herb seasoning 1/2 tsp dried Italian herb seasoning
Preparation
Dressing: In large bowl, whisk together oil, lemon juice, mustard, salt, pepper and Italian seasoning. Add artichokes, tomatoes, chickpeas, celery and yellow and red peppers; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.)
Source : Canadian Living Magazine: July 2006
- Keywords : Artichoke; Celery; Chickpeas; Vegetarian; Salad; Make-Ahead; Sun-dried tomatoes;
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