Vegetarian, Marinated Chickpea and Artichoke Salad

[Guest guest]

Vegetarian, Marinated Chickpea and Artichoke Salad

 

2 cups canned chickpeas, drained

2 cups canned artichoke hearts, drained

2 scallions, all white and some green parts, roughly chopped

1 green or red bell pepper, diced

2 tablespoons chopped parsley

1/4 teaspoon oregano

1/4 teaspoon paprika

2 cloves garlic, minced

1/3 cup olive oil

1/4 cup wine vinegar

1/2 teaspoon salt

freshly ground pepper to taste

 

Cut canned artichokes in half. Combine in a salad bowl the chickpeas,

artichokes, scallions, and bell pepper. Mix the remaining ingredients

in a small bowl and pour over the vegetables. Toss well to combine

and place in the refrigerator for at least 3 to 4 hours, preferably

overnight, to marinate. Serve chilled or at room temperature.