Artichoke And Garbanzo Bean Salad Recipes

CHICKPEA, ARTICHOKE, AND FETA SALAD

Steps:

• Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.

CANNELLINI BEAN AND ARTICHOKE SALAD

Steps:

• Combine cannellini beans, tomatoes, artichokes, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, ground black pepper, and red pepper flakes together in a large mixing bowl; toss until well combined. Refrigerate until chilled, 8 hours to overnight.

NEW YEAR THREE-BEAN AND ARTICHOKE SALAD

Steps:

• Mix the Great Northern beans, garbanzo beans, black-eyed peas, artichokes, green onions, tomatoes, and garlic together in a bowl. Toss with the olive oil, balsamic vinegar, parsley, oregano, and black pepper until well mixed. Refrigerate for 1 hour before serving.

ARTICHOKE AND GARBANZO BEAN SALAD

Steps:

• In a large bowl, mix together garlic, lemon juice, oregano and pepper.
• Add other ingredients.
• Chill for several hours.
• Serve at room temperature.

VEGAN GARBANZO BEAN AND ARTICHOKE SALAD

Steps:

• Heat 1 tablespoon of oil in wok.
• Add garlic and saute for 2 minutes.
• Add garbanzo beans and saute on medium-high for 10 minutes and stir occasionally to prevent burning or until the garbanzo beans are golden brown all over. Then put them in a large bowl.
• Add 1 tablespoon of oil to wok then add the artichoke hearts until browned when finished add them to the garbanzo beans.
• Toast almonds in wok then add them to garbanzo bean and artichoke hearts.
• Add red wine vinegar, lemon juice, and chopped parsley to bowl and mix ingredients.
• Season with salt and pepper to taste.

ARTICHOKE AND GARBANZO BEAN DIP - SANDRA LEE

Steps:

• In the work bowl of a food processor, combine beans and artichoke hearts. Pulse until finely chopped. Add Italian dressing mix. Pulse to combine. With the food processor running, add olive oil in a slow, steady stream. Add lemon juice and pulse until desired consistency is reached. Serve with French bread rounds, cherry tomatoes, carrot sticks and asparagus spears, if desired. Or you can just serve with pita chips or crackers.

ARTICHOKE BEAN SALAD

Steps:

• In a large bowl, toss all ingredients. Cover and refrigerate until serving.

ARTICHOKE, GARBANZO, & SPINACH PASTA SALAD

Steps:

• Mix artichoke hearts, garbanzo beans, pasta, spinach leaves, tomato, bell pepper, mushrooms & pimento-stuffed olives(if using) in a large bowl.
• Blend olive oil, lemon juice, water, garlic, oregano or Italian seasoning, black pepper, crushed red pepper flakes, & salt(if using) in a blender or food processor until smooth.
• Pour over salad and toss.
• Cover and chill for at least 2 hours.
• Top with feta cheese before serving.

ARTICHOKE AND GARBANZO STEW

Steps:

• Set a 4-to 6 quart pot over medium high heat.
• Add oil, onion and salt. Stir often until onion becomes translucent, about 3 minutes.
• Add garlic and chile flakes. Stir until garlic softens, 1 to 2 minutes.
• Add carrots, tomatoes, artichoke hearts, garbanzos, and broth.
• Bring to a boil, then reduce heat. Cover and simmer until carrots are tender when pierced, about 15 minutes.
• Season with sage, lemon juice, salt and pepper to taste.
• For Vegan/Vegetarian do not use the chicken broth option.

MARINATED CHICKPEA AND ARTICHOKE SALAD WITH FETA

Steps:

• Place chickpeas, artichoke hearts, red peppers, olives, feta, scallions, and parsley into a salad bowl and toss lightly.
• In another small bowl, mix together vinegar, mint, z'atar (if using), sugar, salt, and pepper.
• Slowly add olive oil, whisking to blend.
• Add dressing to salad and stir well.
• Cover and refrigerate for several hours or overnight (best), to blend flavors.
• Serve chilled.

BOB'S BEAN SALAD

Steps:

• In a large bowl, toss red bell pepper, onion, and artichokes together with kidney, pinto, and garbanzo beans. Set aside.
• In a separate bowl, whisk salt and sugar with white and balsamic vinegars until completely dissolved. Slowly whisk in olive oil. Adjust seasoning as desired.
• Pour dressing over bean mixture, and toss to coat. Cover and refrigerate at least one hour before serving. Serve chilled.

ARTICHOKE BEAN RICE SALAD

Steps:

• In a large bowl, combine oil and lemon juice. Stir in the remaining ingredients. Cover and chill until serving.