I first tried this colorful, delicious artichoke salad at my local PCC Natural Market. I loved it and knew I could make it at home for much less than I was paying at the deli. I’ve re-created it here and added my own spin on what was already a super healthy, and super yummy salad!
Mosaic Artichoke Salad
Two 14oz cans artichoke hearts (in water)
1/4 cup pitted Kalamata olives
1/3 of a red, yellow or orange bell pepper
1/3 of a green bell pepper
1/4 of a red onion
2 Tbs Italian parsley, chopped
1-2 cloves garlic, finely minced
2-4 Tbs garbanzo beans, rinsed and drained (cooked, if not from a can)
3 Tbs white wine vinegar
2 Tbs olive oil (link to the loveliest stone pressed olive oil on earth!)
Drain artichoke hearts and quarter. Cut olives in half, julienne bell peppers and thinly slice onions into half moons. Add ingredients to a medium sized bowl and top with coarsely chopped parsley and drained garbanzo beans. Mix well. Add vinegar, oil, and pepper, and toss. Store in refrigerator. Enjoy!
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