Chick-Pea Salad

Author: Canadian Living

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.

  • Portion size 4 servings

Ingredients

  • 1/2 can can artichoke hearts drained
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 sweet red pepper chopped
  • 1 can chickpea drained and rinsed
  • 1/4 cup shaved provolone cheese
  • 2 tablespoons chopped fresh sage

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 511 mg
  • Protein 10 g
  • Calories 260.0
  • Total fat 14 g
  • Cholesterol 5 mg
  • Saturated fat 3 g
  • Total carbohydrate 27 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 57.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chick-Pea Salad

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