This outstanding salad recipe features incredible chick-peas, or garbanzo beans, which are large, round, wrinkled, tan peas which have a nutty flavor and a crunchy texture.

400 gram can chick-peas, drained and rinsed

280 gram jar of artichokes in oil, drained and quartered

1 red onion, peeled and finely chopped

2 good handfuls of baby spinach leaves

12 black olives, halved and pitted

For the dressing:

juice of 1 lemon

6 tablespoons extra-virgin olive oil

sea salt and pepper

1. Combine the chickpeas, quartered artichokes and red onion in a bowl.

2. Add the baby spinach and black olives, and mix lightly.

3. For the dressing, whisk the lemon juice and olive oil and season with a little salt and pepper.

4. Drizzle the dressing over the salad and toss gently to mix.

Arrange on individual plates and serve.

Recipe courtesy of Taste Italia Magazine and Ursula Ferrigno.

Comments

Angie Verburg

0

 

 

this looks great...I'll try it soon!

Thursday 30 July 2009, 10:53

Post Reply

Name *
Email (For verification & Replies)
URL
Code   
ChronoComments by Joomla Professional Solutions

Submit Comment

Cancel

Name *
Email (For verification & Replies)
URL
Code   
ChronoComments by Joomla Professional Solutions

Submit Comment

Show/Hide Comment form