Friday, December 27, 2013

Marinated Artichoke and Garbanzo Salad

This recipe is quick and easy and has many layers of flavor. All of the ingredients are staples on my shopping list. Artichokes are very high in fiber, the garbanzo beans are also high in fiber and protein and the fresh veggies make this a very fresh, inspired side dish...(Thank you, Alex! ;)

I can artichoke hearts, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 medium red bell pepper, sliced in large chunks
1 medium green bell pepper, sliced in large chunks
1 cup cherry or pearl tomatoes, halved or leave whole
1/2 cup fresh snipped parsley

Vinaigrette Dressing: 

1 tsp dijon mustard
salt and pepper to taste
1 clove fresh garlic, minced
1 Tbl fresh shallots, minced
1/2 cup apple cider vinegar (Dr. Bragg's organic, unfiltered is the best one)
3/4 cup, extra virgin, cold pressed olive oil


Toss together lightly the first six ingredients and add the dressing:

Method for dressing:
In a small Pyrex measuring cup drop in the mustard, whisk together the mustard, salt and pepper, garlic and shallots with a small fork. Continue mixing while adding the vinegar, then the oil.

Pour the vinaigrette over artichoke and bean mixture and combine thoroughly. Marinate for at least 1 hour ..serve at room temperature and refrigerate
the left overs (if there are any!)

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