Ceci Salad (Chickpea Salad)2018-07-02T16:57:20-04:00

Ceci Salad (Chickpea Salad)

Presented by Stravino’s Italian Market

INGREDIENTS

  • 1 can chickpeas (about 19 oz.), drained and rinsed
  • 2 14-oz. cans artichoke hearts, drained and quartered
  • 1/2 cup sliced sun-dried tomatoes in oil
  • 3 T red wine vinegar
  • 1 1/2 T olive oil
  • 1/4 tsp. sea salt
  • 1/8 tsp. ground black pepper
  • 1 T fresh chopped parsley
  • 1/2 T fresh chopped mint leaves

DIRECTIONS

In a large bowl, stir together chickpeas, artichoke hearts, and sun-dried tomatoes. Gradually pour vinegar and oil over the top and stir to combine. Add salt, pepper, parsley and mint and mix gently. Cover and allow flavors to meld at least 1 hour before serving at room temperature. Refrigerate leftovers. 

Serves 3-4

Share This Article

As seen in the Summer/Fall 2018 Issue

Click to Visit Our Advertisers

Hager Furniture
Richards Window Fashions
Carol Dorey
Eastern Surfaces
Roche Painting
Paver Savers
Gail Gray
Warner Art and Glass
Go to Top