Meatless Monday Recipe – Antipasto with ChickPeas

30 Sep

Don’t have any time?  Need something quick, delicious and nutritious which involves absolutely NO cooking time?  Try this recipe.

Makes 4 servings

Garbanzo beans give this antipasto salad the hearty flavor of southern Italy. It’s easy to toss together and makes a perfect al fresco lunch.

  • 2 cups cooked chickpeas, rinsed and drained
  • 1 cup artichoke hearts, drained and quartered
  • 1 red pepper, cut in strips
  • 1 green pepper, cut in strips
  • 1/4 cup black olives (pitted), drained and sliced in half
  • 3 tablespoons fresh basil, minced (or 1 teaspoon dry)
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic, minced
  • Pinch of salt
  • Pinch of pepper

Combine the chickeas, artichoke hearts, pepper slices, and olives in a large salad bowl. Whisk together the oil, vinegar, garlic, basil, salt and pepper in a medium bowl (or add everything to a jar and just shake to blend). Pour the dressing over the veggies and toss to mix well. Serve immediately.


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