A Mediterranean Medley of Color and Crunch

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Published December 16th, 2015

A Mediterranean Medley of Color and Crunch

By Susie Iventosch

Garbanzo Bean Sun-dried Tomato Salad Photo Susie Iventosch

This is a fun salad that can be served as a side dish or used as a main course for lunch or a light dinner. It is super easy, stores well in the refrigerator and is also very pretty. I think it would also be delicious with a sprinkling of feta cheese for a little extra punch! The celery gives it the needed crunch, and the marinated sun-dried tomatoes add big flavor. It is the perfect Mediterranean dish for any season of the year.

Garbanzo Bean Sun-dried Tomato Salad

(Serves 6-8 as a side dish, or 3-4 as a luncheon course)

INGREDIENTS

1 can (15 oz.) garbanzo beans, drained

3 tablespoons sun-dried tomatoes, julienned and packed in oil, drained

2 stalks celery, finely sliced

1/2 cup marinated artichoke hearts, cut into bite-sized pieces

1 small clove garlic, crushed

1/4 cup extra-virgin olive oil

1-2 tablespoons red wine vinegar

Salt and pepper to taste

DIRECTIONS

Place first four ingredients in a bowl. Mix olive oil, vinegar, and garlic and drizzle over salad. Toss well and season to taste with salt and pepper. Store in refrigerator and remove about 20 minutes before serving to allow dressing to warm up a bit.

I like to serve this over a bed of lettuce, and it makes an excellent accompaniment to eggplant or lamb dishes.



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