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

Ceci Salad (Chickpea Salad)

Presented by Stravino’s Italian Market


  • 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


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

As seen in the Summer/Fall 2018 Issue

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