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Receta Chopped Antipasto Salad With Toasted Garbanzo Beans

by Global Cookbook

Ingredientes

1 can garbanzo beans - (15 ounce) 1 jar marinated artichokes - (6 1/2 ounce) 4 Tbsp. extra virgin olive oil 2 lrg celery stalks cut 1/2" dice 1 sm red onion cut 1/2" dice 1 lrg red bell pepper cut 1/2" dice 8 x Kalamata olives pitted, sliced 3 Tbsp. red wine vinegar

3 Tbsp. balsamic vinegar 1 tsp dry oregano 1 tsp chopped garlic 1/2 tsp salt Freshly-grnd black pepper to taste 4 c. romaine leaves torn bite-size chilled, crisped 2 Tbsp. chopped parsley (optional) 12 slc Genoa salami - (paper-thin)

Direcciones

1. Rinse and drain garbanzo beans and blot dry with paper towels. Cut artichokes into 1/4-inch-thick slices and reserve liquid. Heat 1 Tbsp. oil in nonstick skillet over high heat. Add in garbanzo beans and cook, shaking pan often, till browned, about 7 min.
2. Combine garbanzo beans, artichokes and their liquid, 2 Tbsp. extra virgin olive oil, celery, onion, bell pepper, olives, 2 Tbsp. red wine vinegar, 2 Tbsp. balsamic vinegar, oregano, garlic, salt and pepper to taste in 2-qt bowl and toss till well mixed. Taste and add in more salt and pepper if needed. Let rest at room temperature up to 4 hrs.
3. Toss vegetables. Combine romaine and vegetables and toss. Add in remaining 1 Tbsp. extra virgin olive oil, remaining 1 Tbsp. red wine vinegar and remaining 1 Tbsp. balsamic vinegar and toss again till well mixed.
4. Mound salad on platter. Sprinkle with parsley if you like and garnish with salami slices.
5. This recipe yields 4 servings.
6. Comments: Toasting the garbanzo beans makes them crunchier and more flavorful. Cheese can be added, if you wish. Be sure to dice all antipasto ingredients the same size.
7. NOTES :

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