2 (15.5-ounce) cans garbanzo beans, drained and rinsed
1 cup artichoke heart pieces, drained and rinsed
1 green bell pepper, cut into half-inch cubes
1 bunch celery, sliced
8.5 ounces sun dried tomatoes in oil (such as Bella Sun Luci), oil drained and reserved for vinaigrette
1 medium red onion, sliced thinly and cut into bite-size pieces
½ cup ﬂat leaf parsley, stems removed, leaving leaves whole
¼ cup rice vinegar
2-3 tablespoons extra virgin olive oil plus reserved oil from sun dried tomatoes
1 large garlic clove, minced
Salt and pepper to taste
- Combine all salad ingredients in a large bowl.
- Use a fork or small whisk to mix vinegar, oils and garlic together thoroughly. Add salt and pepper to taste.
- Pour vinaigrette over salad and toss to coat evenly.
Recipe and photo courtesy of Mooney Farms.