Name: Italian Chickpea Salad with Artichoke, Carrot, Celery & Bell Pepper
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (170 ml) jars artichoke hearts, marinated; 3 medium carrots; 3 sticks celery; 3 (398 ml) cans garbanzo beans (chickpeas); 1 small bunch Italian (flat-leaf) parsley; 1 ½ red bell peppers; black pepper; brown sugar; extra virgin olive oil; garlic powder; Italian seasoning; onion powder; salt; white wine vinegar

Italian Chickpea Salad with Artichoke, Carrot, Celery & Bell PepperItalian Chickpea Salad with Artichoke, Carrot, Celery & Bell Pepper — a 30-minute snack recipe with 14 ingredients, serving 6.Ingredients

1 ½ (170 ml) jars artichoke hearts, marinated

3 medium carrots

3 sticks celery

3 (398 ml) cans garbanzo beans (chickpeas)

1 small bunch Italian (flat-leaf) parsley

1 ½ red bell peppers

black pepper

brown sugar

extra virgin olive oil

garlic powder

Italian seasoning

onion powder

salt

white wine vinegar

Instructions

Wash and dry the fresh produce.

Drain and rinse chickpeas; set aside to drain further.

Place oil, vinegar, sugar, and spices in a large bowl. Whisk to combine the dressing.

Peel, trim, and small dice carrots. Add to the bowl with the dressing.

Trim and small dice celery. Add to the bowl.

Trim, seed, and small dice bell peppers. Add to the bowl.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Drain and mince artichokes. Add to the bowl, along with the chickpeas, and stir to combine the salad.

To serve, divide chickpea salad between plates or bowls and enjoy!

Open this recipe in Flambette