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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Mediterranean Chickpea salad Recipe

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This recipe for Mediterranean Chickpea salad is from Cooks in a Book , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (15-ounce) can garbanzo beans, drained and rinsed*
Half contents of jarred quartered artichoke hearts, drained
1/2 small red onion, finely diced
1 drained and chopped jarred roasted red peppers
1 to 2 tablespoons capers, drained and roughly chopped
1/4 cup plus 2 tablespoons vegan mayonnaise
Juice of 1 lemon, more or less to taste 
1/2 teaspoon dried oregano
Sea salt and freshly ground black pepper
Directions:
Directions:
1.Add the garbanzo beans to a food processor and pulse 5 to 10 times, or until they're chopped and take on a flaky texture. Do not over-process. Transfer to a large serving bowl.
2.Next, add the artichoke hearts to the food processor. Pulse about 10 times, or until they're chopped and take on a flaky texture. Carefully gather the chopped artichokes within your hands or within a piece of cheesecloth, and press the excess water from them. They don't need to be completely dry, but you want to release any excess liquid to ensure a more "tuna-like" texture. Add to the bowl with the garbanzo beans.
3.Stir in the red onion, roasted red peppers, capers, vegan mayonnaise, lemon juice, and oregano.
4.Season to taste with sea salt and black pepper. 
5.Cover and refrigerate leftovers for up to 3 days.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15-20 min
Personal Notes:
Personal Notes:
You can add olives if you'd like.

 

 

 

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