Greek Chickpea Artichoke Salad
- 1 15-oz. can chickpeas (garbanzo beans), drained
- 1 14-oz. can artichoke hearts, drained and chopped
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/2 C. Kalamata olives, chopped
- 1/4 C. fresh parsley (I used parsley flakes)
- 2 Tbsp. olive oil
- 2 Tbsp. lemon juice
- 1 Tbsp. balsamic vinegar
- salt and pepper to taste
Mash the garbanzo beans slightly, enough to form a slight paste around them so the other ingredients cling to them. In a small bowl, combine olive oil, lemon juice, vinegar. Add remaining ingredients. Chill well before serving. Serve by itself or over spinach leaves.
Serving size: approx. 3/4 C.