Amanda's Kitchen Recipe Archive

Chickpea Antipasto Salad

Vegan
Preparation:  15 minutes
Serves 4 - 6
 
• 2 c. coked, drained chickpeas
• 1 c. cooked artichoke hearts, drained and quartered
• 4 oz. veggie salami (optional)
• 1 red pepper, largely diced
• 1 green pepper, cut into strips
• 1/4 c. black, pitted olives, drained
• 2 T olive oil
• 1 T flax seed oil (or another T of olive oil)
• 2 T balsamic vinegar
• 1 clove garlic, minced
• 3 T fresh basil, minced (1 tsp dry)
• 1/2 tsp salt
• 1 tsp pepper

 
1. In a salad bowl, combine the chickeas, artichoke hearts, red and green peppers, (salami) and olives.
2. In a jar with a lid, combine the oils, vinegar, garlic, basil, salt and pepper.
3. Put the lid on the jar, and shake to blend.
4. Add the oil mixture to the veggies.
5. Toss and serve.
top
home
Back to Salads
Back to Beans and Legumes
Back to Recipe Index
Back to Recipe Categories

If you have comments or suggestions,
email  AmandasKitchen@yahoo.ca

Amanda's Kitchen is devoted to introducing healthy  vegetarian and vegan cooking to everyone's kitchen.

Page last updated: July 9, 2000

This page created with Netscape Navigator Gold