Italian Chickpea Salad
 
Prep time
Total time
 
Author:
Cuisine: Italian
Serves: 2 entree or 4 sides
Ingredients
  • ½ cup quartered marinated artichoke hearts
  • 15 oz can chickpeas, drained
  • ¼ cup sliced black olives
  • ¼ cup sliced pepperoncini or diced jarred banana pepper slices
  • 3-4 mini sweet red bell peppers, sliced, or ¼ cup diced red bell pepper
  • ¼ cup julienne cut sundried tomatoes (I used dry packed, not oil packed)
Red Wine Vinaigrette
  • 2 TBS each: red wine vinegar and olive oil
  • 1 garlic clove, minced
  • ½ tsp Dijon mustard
  • ¼ tsp each: salt, black pepper, and Italian seasoning
Instructions
  1. Start by cutting the artichoke hearts into smaller pieces. I like to cut each quarter in half so most of the heart stays intact, but you could also chop them up into bite sized pieces.
  2. Mix together the artichoke hearts, chickpeas, black olives, both types of peppers, and sun dried tomatoes.
  3. Whish together all the vinaigrette ingredients including: red wine vinegar, olive oil, garlic, Dijon, salt, pepper and Italian seasoning.
  4. Pour the vinaigrette over the chickpea mixture and stir to coat. The salad can be eaten right away, or you can let it sit for the flavors to develop.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/italian-chickpea-salad/