I’m trying to switch up sides for dinner to not rely on pasta, rice or potatoes and found this recipe that has a bunch of things we love and knew it would be great to try. My husband and I really enjoyed this salad and preferred it the next day after it sat in the fridge for a day.
I used things I had in my kitchen – canned artichokes, chickpeas, roasted red pepper, tomatoes and bottle of Italian dressing. You could easily make a homemade vinaigrette, but I had a bottle open and wanted to use it up. I’ll definitely be making it again and adding in cucumber next time.
12 oz jar or can of marinated artichokes, drained of liquid (you can use artichokes that are not marinated as well)
1/2 cup roasted red pepper, diced
15 oz can garbanzo beans, drained and rinsed
1 cup tomatoes, diced
1/4 cup red onion, thinly sliced
fresh parsley
salt & fresh ground black pepper
1/3 – 1/2 cup of your favorite Italian dressing
In a large bowl, combine all the vegetables and drizzle the dressing over top. Stir to combine and season with salt and pepper if needed. Place in the refrigerator for at least 4 hours to allow the flavors to combine.
When ready to serve, stir the salad to coat with the dressing, sprinkle with fresh, chopped parsley and serve.
Source: A Simple Palate
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