Chopped Antipasto Salad With Toasted Garbanzo Beans
By á-174942
Ingredients
- 1 can garbanzo beans - (15 oz)
- 1 jar marinated artichokes - (6 1/2 oz)
- 4 tablespoons olive oil
- 2 large celery stalks cut 1/2" dice
- 1 small red onion cut 1/2" dice
- 1 large red bell pepper cut 1/2" dice
- 8 Kalamata olives pitted, sliced
- 3 tablespoons red wine vinegar
- 3 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- Freshly-ground black pepper to taste
- 4 cups romaine leaves torn bite-size chilled, crisped
- 2 tablespoons minced parsley (optional)
- 12 slices Genoa salami - (paper-thin)
Details
Servings 4
Preparation
Step 1
Rinse and drain garbanzo beans and blot dry with paper towels. Cut artichokes into 1/4-inch-thick slices and reserve liquid. Heat 1 tablespoon oil in nonstick skillet over high heat. Add garbanzo beans and cook, shaking pan often, until browned, about 7 minutes.
Combine garbanzo beans, artichokes and their liquid, 2 tablespoons olive oil, celery, onion, bell pepper, olives, 2 tablespoons red wine vinegar, 2 tablespoons balsamic vinegar, oregano, garlic, salt and pepper to taste in 2-quart bowl and toss until well mixed. Taste and add more salt and pepper if needed. Let rest at room temperature up to 4 hours.
Toss vegetables. Combine romaine and vegetables and toss. Add remaining 1 tablespoon olive oil, remaining 1 tablespoon red wine vinegar and remaining 1 tablespoon balsamic vinegar and toss again until well mixed.
Mound salad on platter. Sprinkle with parsley if desired and garnish with salami slices.
This recipe yields 4 servings.
Each serving: 466 calories; 980 mg sodium; 11 mg cholesterol; 35 grams fat; 35 grams carbohydrates; 10 grams protein; 2.48 grams fiber.
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