Chickpea, Artichoke and Celery Salad
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.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 204 |
| pro | 5 g |
| total fat | 13 g |
| sat. fat | 2 g |
| carb | 20 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 375 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 11% |
| vit A | 11% |
| vit C | 113% |
| folate | 29% |
-
2 jars (each 6 oz/170 mL) marinated artichokes, drained and quartered
1/3 cup (75 mL) drained oil-packed sun-dried tomatoes, finely chopped
1 can (19 oz/540 mL) chickpeas, drained and rinsed
2 cups (500 mL) thinly sliced celery
1 sweet yellow or green pepper, chopped
1 sweet red pepper, chopped
Dressing:
1/3 cup (75 mL) extra-virgin olive oil
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) Dijon mustard
1/2 tsp (2 mL) each salt and pepper
1/2 tsp (2 mL) 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
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