My cousin emailed me this recipe with a note "everyone loved this on Shabbat." How could a salad consisting of chickpeas, sun dried tomatoes, Kalamata olives, artichoke hearts and scallions be anything other than great?!
Prep Time: 10 minutes
Marinate overnight: 8 hours
Total Time: 8 hours, 10 minutes
Yield: 12 servings
Ingredients:
- SALAD:
- 4 C cooked chickpeas (rinse canned ones well)
- 1/4 C sun dried tomatoes, plumped in boiling water, drained, julienned
- 1/4 C coarsely chopped Kalamata olives
- 1/2 C artichoke hearts, drained and rinsed and quartered
- 1 bunch green onions, chopped
- DRESSING:
- 4 Tbsp. balsamic vinegar
- juice of 1 lemon
- 1/2 C olive oil
- 1 tsp minced garlic
- 1 heaping tsp. herbes de Provence (herbs can be varied to alter the taste of the salad)
- 1 Tbsp. coarse salt
- Freshly ground pepper to taste
Preparation:
1. Combine all ingredients with vinaigrette.
2. Refrigerate and marinate overnight.
Serving Suggestion: Serve chilled or at room temperature. Can also be combined with spinach or greens.
2. Refrigerate and marinate overnight.
Serving Suggestion: Serve chilled or at room temperature. Can also be combined with spinach or greens.