Artichoke And Garbanzo Bean Salad Recipes

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CANNELLINI BEAN AND ARTICHOKE SALAD



Cannellini Bean and Artichoke Salad image

This is great for barbeques, picnics, or just to have refrigerated to serve with a sandwich for lunch. Refrigerate overnight for best flavor.

Provided by Barry Heuser

Categories     Salad     Beans

Time 8h20m

Yield 12

Number Of Ingredients 14

2 (15.5 ounce) cans cannellini beans, drained and rinsed
1 (14.5 ounce) can petite diced tomatoes, drained
1 (14 ounce) can quartered artichoke hearts, drained
3 stalks celery, chopped
1 sweet onion, diced
½ cup pimento-stuffed Manzanilla olives, halved
⅓ cup white wine vinegar
¼ cup olive oil
¼ cup chopped fresh basil
3 tablespoons chopped fresh oregano
3 cloves garlic, minced
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
¼ teaspoon red pepper flakes

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.

Nutrition Facts : Calories 129.3 calories, Carbohydrate 15.3 g, Fat 5.6 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 554.3 mg, Sugar 1.6 g

CHICKPEA, ARTICHOKE, AND FETA SALAD



Chickpea, Artichoke, and Feta Salad image

A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.

Provided by KELLYJEANNE

Categories     Salad     Beans

Time 25m

Yield 6

Number Of Ingredients 11

1 (15 ounce) can chickpeas, drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 stalk celery, chopped
¼ cup crumbled feta cheese
¼ cup chopped fresh flat-leaf parsley
½ lemon, juiced, or more to taste
1 tablespoon extra-virgin olive oil
¼ teaspoon minced garlic
¼ teaspoon chopped fresh mint, or to taste
¼ teaspoon chopped fresh oregano, or to taste
¼ teaspoon chopped fresh thyme, or to taste

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.

Nutrition Facts : Calories 128.1 calories, Carbohydrate 16 g, Cholesterol 9.3 mg, Fat 5.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 506.4 mg, Sugar 0.6 g

VEGAN GARBANZO BEAN AND ARTICHOKE SALAD



Vegan Garbanzo Bean and Artichoke Salad image

This is a very easy and high-protein salad that is great as a side dish or even as an entree. Sauteing the garbanzo beans in a wok brings out their nutty flavor, almonds add crunch, parsley and artichokes round out the dish. This salad can be served hot, warm or cold. Makes one meal or four side salads.

Provided by From A to Vegan

Categories     Artichoke

Time 30m

Yield 4 Salads, 4 serving(s)

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1 garlic clove
1 (15 ounce) can garbanzo beans
1 (15 ounce) can quartered artichoke hearts
1/4 cup sliced almonds
1 teaspoon lemon juice
1 teaspoon red wine vinegar
2 tablespoons chopped fresh parsley
salt and pepper

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.

Nutrition Facts : Calories 277.9, Fat 11.2, SaturatedFat 1.4, Sodium 383.2, Carbohydrate 38.5, Fiber 14.6, Sugar 1.3, Protein 9.7

ARTICHOKE AND GARBANZO BEAN SALAD



Artichoke and Garbanzo Bean Salad image

This is an old standby for pot lucks and picnics. It is so simple and most ingredients come from the pantry. This salad is best served at room temperature and made a day ahead for the flavors to blend. Delicious!!!

Provided by Deb from Ca

Categories     Beans

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 garlic clove, minced
2 tablespoons lemon juice
1/2 teaspoon oregano or 1/2 teaspoon basil
1/4 teaspoon crushed red pepper flakes
1 (6 ounce) jar marinated artichoke hearts
2 (10 ounce) cans garbanzo beans, rinsed and drained
1/2 cup pimento stuffed olive, sliced

Steps:

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

Nutrition Facts : Calories 194.5, Fat 1.8, SaturatedFat 0.2, Sodium 449.8, Carbohydrate 38, Fiber 10, Sugar 0.7, Protein 8.3

ARTICHOKE AND BEAN SALAD WITH TUNA



Artichoke and Bean Salad with Tuna image

Canned foods make eating healthy easier. And this salad is both easy-to-make and versatile. Canned beans, artichoke hearts and tuna make this lunch, dinner or passed appetizer nutrient-rich and delicious.

Provided by Kelsey Nixon

Time 55m

Yield 4 Servings

Number Of Ingredients 9

2 cups (one 15 oz. can) white northern or cannellini beans, drained & rinsed
1 (15 oz. can) artichoke hearts, drained and quartered
1 rib celery, finely diced
2 tablespoons red onion, finely diced
1 (6 oz.) can tuna, drained and flaked
3 tablespoons extra-virgin olive oil
juice and zest of 1 lemon
¼ cup chopped fresh parsley
Kosher salt and cracked black pepper

Steps:

  • 1. Combine all ingredients in a mixing bowl, and season to taste with salt and pepper. Toss gently and refrigerate 45 minutes before serving.
  • 2. Serve salad on a bed of mixed greens with crusty bread. Or alternatively, serve salad scooped onto a hero roll with arugula.

ARTICHOKE BEAN RICE SALAD



Artichoke Bean Rice Salad image

In her Soldier, Iowa kitchen, Bernice Knutson throws together this unique salad that takes advantage of an extra cup of cooked rice. Friends and family are sure to enjoy the cool refreshing combination of artichoke hearts, avocado, beans and colorful peppers.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4-6 servings.

Number Of Ingredients 11

2 tablespoons vegetable oil
1 teaspoon lemon juice
1 cup garbanzo beans or chickpeas, rinsed and drained
1 cup cold cooked rice
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and quartered
1 medium ripe avocado, peeled and chopped
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 medium tomato, chopped
1/4 cup chopped onion
Salt and pepper to taste

Steps:

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

Nutrition Facts : Calories 228 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 168mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 4g fiber), Protein 3g protein.

ARTICHOKE AND GARBANZO BEAN DIP - SANDRA LEE



Artichoke and Garbanzo Bean Dip - Sandra Lee image

From Semi-Homemade, Sandra Lee. A friend brought this to a gathering recently and was kind enough to share the recipe. Better than hummus.

Provided by Epi Curious

Categories     Beans

Time 10m

Yield 12 , 12 serving(s)

Number Of Ingredients 6

2 (15 1/2 ounce) cans garbanzo beans, drained
2 (14 ounce) cans quartered artichoke hearts, drained
2 (7 ounce) packages Italian salad dressing mix, God Seasons
1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice
french bread round, cherry tomatoes, carrot sticks, asparagus spears (optional)

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.

Nutrition Facts : Calories 200.4, Fat 9.9, SaturatedFat 1.4, Sodium 438.2, Carbohydrate 24.2, Fiber 6.8, Sugar 0.7, Protein 5.9

NEW YEAR THREE-BEAN AND ARTICHOKE SALAD



New Year Three-Bean and Artichoke Salad image

This is a great year-round salad that travels well. It is totally vegan, but no meat eater will complain! It's good served by itself or over lettuce.

Provided by Sisterlulabell

Categories     Salad     Beans     Three Bean Salad Recipes

Time 1h15m

Yield 12

Number Of Ingredients 12

1 (15.5 ounce) can Great Northern beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (15.5 ounce) can black-eyed peas, drained
1 (13.75 ounce) can marinated artichoke hearts, drained and chopped
4 green onions, chopped
2 large tomatoes, diced
3 cloves garlic, minced
3 tablespoons olive oil
3 tablespoons balsamic vinegar
¼ cup chopped fresh parsley
2 teaspoons crushed dried oregano
1 teaspoon ground black pepper

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.

Nutrition Facts : Calories 184.4 calories, Carbohydrate 27.2 g, Fat 6 g, Fiber 6.5 g, Protein 7.9 g, SaturatedFat 0.6 g, Sodium 345.4 mg, Sugar 1.5 g

ARTICHOKE AND TUNA PANINI WITH GARBANZO BEAN SPREAD



Artichoke and Tuna Panini with Garbanzo Bean Spread image

Categories     Salad     Sauce     Sandwich     Bean     Tuna     Artichoke

Yield 8 servings

Number Of Ingredients 18

Garbanzo Bean Spread
1 (15 1/2-ounce) can garbanzo beans, drained and rinsed
2 garlic cloves
1/4 cup fresh mint leaves
2 teaspoons grated lemon zest
3 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Panini
1 cup pitted black olives, finely chopped
2/3 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (5 1/2-ounce) cans Italian tuna in olive oil, drained
1 (13 3/4-ounce) can quartered artichoke hearts, drained
8 mini baguettes, halved lengthwise
2 cups arugula

Steps:

  • For the Garbanzo Bean Spread
  • Combine all the ingredients in a food processor. Pulse until the mixture is smooth. Transfer to a small bowl and set aside.
  • To Make the Panini
  • Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl and toss gently to mix.
  • Lay out the sliced baguettes. Spread both halves of the baguettes with the garbanzo bean spread. Spoon the tuna mixture onto the bottom half of each sandwich and top with the arugula. Close up the sandwiches. Wrap one end of each sandwich in parchment paper to make it easier to eat, if you like.

ARTICHOKE BEAN SALAD



Artichoke Bean Salad image

"You can stir up this colorful bean salad in no time," assures Dixie Terry Goreville, Illinois. Two kinds of canned beans and a jar of artichokes pick up fast flavor when tossed with prepared salad dressing.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 6

1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 jar (6-1/2 ounces) marinated artichoke hearts, undrained
1-1/2 cups chopped red onion
1/2 cup chopped green pepper
1/2 cup Italian salad dressing

Steps:

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

Nutrition Facts : Calories 130 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 472mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

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