Ingredients for Artichoke And Garbanzo Bean Salad
- Garlic Clove
- 1/4 cup fresh lemon juice
- 1 teaspoon dried oregano
- Crushed Red Pepper Flakes
- Marinated Artichoke Hearts
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- Pimento Stuffed Olive
How to Make Artichoke And Garbanzo Bean Salad
- In a large bowl, whisk together 2 cloves minced garlic, 1/4 cup fresh lemon juice, 1 teaspoon dried oregano, and 1/2 teaspoon black pepper.
- Add 1 (14-ounce) can artichoke hearts, drained and quartered, 1 (15-ounce) can garbanzo beans, rinsed and drained, 1/2 cup chopped red onion, 1/2 cup chopped Kalamata olives, and 1/2 cup crumbled feta cheese to the bowl.
- Gently toss all ingredients until well combined.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to blend.
- Serve chilled or at room temperature. Garnish with fresh parsley or oregano before serving (optional).
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
2g
Fat
1g
Carbs
12g