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.
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
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
Time 25m
Yield 6
Number Of Ingredients 11
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
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
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
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
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
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
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
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
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
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
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
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
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
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
"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
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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