Marinated Chickpea and Roman Bean Salad

 
1 - 15 oz. can chickpeas, drained and rinsed
1 - 15 oz. can Roman beans, drained and rinsed
1 - 14 oz. can artichoke hearts, cut into quarters
1 cup celery, diced
3/4 cup red onion, diced
1/2 cup black olives, pitted and roughly chopped
1/3 cup red wine vinegar
1/4 cup olive oil
1/4 cup freshly chopped Italian parsley
1 T. garlic, minced
1/2 t. dry mustard
1/4 t. freshly ground black pepper
 

In a large bowl, combine all of the ingredients, and toss well to combine. Cover and chill for 30 minutes to several hours to allow the flavors to blend. Toss the salad again before serving.

Yield: 6 Cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett