(Serves 6-8 as a side dish, or 3-4 as a luncheon course)
INGREDIENTS
1 can (15 oz.) garbanzo beans, drained
3 tablespoons sun-dried tomatoes, julienned and packed in oil, drained
2 stalks celery, finely sliced
1/2 cup marinated artichoke hearts, cut into bite-sized pieces
1 small clove garlic, crushed
1/4 cup extra-virgin olive oil
1-2 tablespoons red wine vinegar
Salt and pepper to taste
DIRECTIONS
Place first four ingredients in a bowl. Mix olive oil, vinegar, and garlic and drizzle over salad. Toss well and season to taste with salt and pepper. Store in refrigerator and remove about 20 minutes before serving to allow dressing to warm up a bit.
I like to serve this over a bed of lettuce, and it makes an excellent accompaniment to eggplant or lamb dishes.
INGREDIENTS
1 can (15 oz.) garbanzo beans, drained
3 tablespoons sun-dried tomatoes, julienned and packed in oil, drained
2 stalks celery, finely sliced
1/2 cup marinated artichoke hearts, cut into bite-sized pieces
1 small clove garlic, crushed
1/4 cup extra-virgin olive oil
1-2 tablespoons red wine vinegar
Salt and pepper to taste
DIRECTIONS
Place first four ingredients in a bowl. Mix olive oil, vinegar, and garlic and drizzle over salad. Toss well and season to taste with salt and pepper. Store in refrigerator and remove about 20 minutes before serving to allow dressing to warm up a bit.
I like to serve this over a bed of lettuce, and it makes an excellent accompaniment to eggplant or lamb dishes.
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Lamorinda Weekly, Moraga CA