Guest guest Posted December 7, 2000 Report Share Posted December 7, 2000 Here's the last recipe - red bell peppers look the best for this dish. I hope the rest of you will post what you're cooking for the holidays! * Exported from MasterCook II * Marinated Chickpea and Artichoke Salad Recipe By : Cooking from an Italian Garden/Scaravelli/Cohen Serving Size : 8 Preparation Time :0:00 Categories : Christmas Italian Salads Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - Serving Ideas : with Christmas lasagne and fennel knots Quote Link to comment Share on other sites More sharing options...
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