Average: 0 (0 votes)
Active time
10 minutes
Total time
10 minutes
4 Servings

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

  1. Combine all salad ingredients in a large bowl.
  2. Use a fork or small whisk to mix vinegar, oils and garlic together thoroughly. Add salt and pepper to taste.
  3. Pour vinaigrette over salad and toss to coat evenly.

Recipe and photo courtesy of Mooney Farms.


Calories: 350
Total Fat: 14g
Saturated Fat: 2g
Sodium: 420mg
Carbohydrate: 47g
Fiber: 15g
Protein: 13g

Yield: 4 Servings

How'd it Taste?

S. O.
Couldn't find artichoke hearts or sundried tomatoes so I added a seedless cucumber and kalamata olives. Added l oz of crumbled feta when I ate it. Fresh, crisp and delicious.

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