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Chopped Antipasto Salad With Toasted Garbanzo Beans
Ingredients
- 1 can garbanzo beans - (15 ounce)
- 1 jar marinated artichokes - (6 1/2 ounce)
- 4 Tbsp. extra virgin olive oil
- 2 lrg celery stalks cut 1/2" dice
- 1 sm red onion cut 1/2" dice
- 1 lrg red bell pepper cut 1/2" dice
- 8 x Kalamata olives pitted, sliced
- 3 Tbsp. red wine vinegar
- 3 Tbsp. balsamic vinegar
- 1 tsp dry oregano
- 1 tsp chopped garlic
- 1/2 tsp salt Freshly-grnd black pepper to taste
- 4 c. romaine leaves torn bite-size chilled, crisped
- 2 Tbsp. chopped parsley (optional)
- 12 slc Genoa salami - (paper-thin)
Directions
- Rinse and drain garbanzo beans and blot dry with paper towels. Cut artichokes into 1/4-inch-thick slices and reserve liquid. Heat 1 Tbsp. oil in nonstick skillet over high heat. Add in garbanzo beans and cook, shaking pan often, till browned, about 7 min.
- Combine garbanzo beans, artichokes and their liquid, 2 Tbsp. extra virgin olive oil, celery, onion, bell pepper, olives, 2 Tbsp. red wine vinegar, 2 Tbsp. balsamic vinegar, oregano, garlic, salt and pepper to taste in 2-qt bowl and toss till well mixed. Taste and add in more salt and pepper if needed. Let rest at room temperature up to 4 hrs.
- Toss vegetables. Combine romaine and vegetables and toss. Add in remaining 1 Tbsp. extra virgin olive oil, remaining 1 Tbsp. red wine vinegar and remaining 1 Tbsp. balsamic vinegar and toss again till well mixed.
- Mound salad on platter. Sprinkle with parsley if you like and garnish with salami slices.
- This recipe yields 4 servings.
- Comments: Toasting the garbanzo beans makes them crunchier and more flavorful. Cheese can be added, if you wish. Be sure to dice all antipasto ingredients the same size.
- NOTES :
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