xpost marinated chickpeas and artichokes

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* Exported from MasterCook *

 

Italian Marinated Chickpeas and Artichoke Salad

 

Recipe By :Paola Scaravelli and Jon Cohen

Serving Size : 8 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups cooked chickpeas -- drained

2 cups canned artichoke hearts -- halved, drained

2 scallions (all white, some green) -- roughly chopped

1 medium diced bell pepper -- preferably red

2 tablespoons chopped fresh Italian parsley

1/4 teaspoon fresh oregano leaves -- or to taste

1/4 teaspoon paprika

2 garlic cloves -- minced

1/3 cup olive oil

1/4 cup wine vinegar

1/2 teaspoon salt

freshly ground black pepper -- generous

 

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.

 

Cuisine:

" Italian "

Source:

" Cooking from an Italian Garden "

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Per Serving (excluding unknown items): 177 Calories; 10g Fat (50.5% calories

from fat); 5g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

286mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 4845 2236 0 3390 0 0 0 0 0 0

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=^..^= PatH (Pat Hanneman)

http://home.earthlink.net/~kitpath/

KP Cookbooks - tested lowfat recipes in MC format