Artichoke and Chickpea Salad

Name: Artichoke and Chickpea Salad
Yield: serves 4 to 6
Ingredients: 3 cups day-old 1/2-inch bread cubes; Two 10-ounce jars artichoke halves or quarters in brine, drained; 16-ounce can chickpeas, rinsed and drained; 1/2 cup sun-dried tomatoes in oil, drained and halved; 1/2 cup sliced almonds, toasted; 5 tablespoons red-wine vinegar; 3 tablespoons extra-virgin olive oil; 1/2 teaspoon kosher salt; 2 tablespoons chopped fresh Italian parsley; 1 tablespoon chopped fresh mint

December 14, 2011

When you think you have nothing to eat or serve, look in your cupboard. Providing that you have shopped for these Italian ingredients (most of them in a can or jar), you can make this delicious and nutritious salad in no time. I like it best at room temperature. It is a great appetizer, but it becomes a meal when topped with some grilled chicken or a can of tuna.

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