Chopped Antipasto Salad With Toasted Garbanzo Beans

Recipe Ingredients

1		Garbanzo beans - (15 oz)
1		Marinated artichokes - (6 1/2 oz)
4 tablespoons	60ml	Olive oil
2 tablespoons	30ml	Celery stalks - cut 1/2" dice (large)
1 tablespoon	15ml	Red onion - cut 1/2" dice (small)
1 tablespoon	15ml	Red bell pepper - cut 1/2" dice (large)
8		Kalamata olives - pitted, sliced
3 tablespoons	45ml	Red wine vinegar
3 tablespoons	45ml	Balsamic vinegar
1 teaspoon	5ml	Dried oregano
1 teaspoon	5ml	Minced garlic
1/2 teaspoon	2.5ml	Salt
		Freshly-ground black pepper - to taste
4 cups	160g / 5.6oz	Romaine leaves torn bite-size - chilled, crisped
2 tablespoons	30ml	Minced parsley - (optional)
12		Genoa salami - (paper-thin)

Recipe Instructions

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.

Source:
The Los Angeles Times, 04-26-2000

Rating

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10 (1 votes)

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