0 (0)

Category: Salads

Chopped Antipasto Salad With Toasted Garbanzo Beans

Chopped Antipasto Salad With Toasted Garbanzo Beans
Los Angeles Times

When friends come over and you find yourself the cook, you don't want to get stuck at the stove. You'd rather be chatting and enjoying the fun. Easy-to-serve do-ahead food that can be put out buffet-style is just the ticket. ... Read more

Total time: 40 minutes | Serves 4
Note: 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.
  • 1 (15-ounce) can garbanzo beans
  • 1 (6 1/2-ounce) jar marinated artichokes
  • 4 tablespoons olive oil
  • 2 large stalks celery, cut into 1/2-inch dice
  • 1 small red onion, cut into 1/2-inch dice
  • 1 large red bell pepper, cut into 1/2-inch dice
  • 8 Kalamata olives, pitted and sliced
  • 3 tablespoons red wine vinegar
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • 4 cups romaine leaves torn into bite-size pieces, chilled and crisped
  • 2 tablespoons minced parsley, optional
  • 12 paper-thin slices Genoa salami

Step 1Rinse and drain garbanzo beans and blot dry with paper towels. Cut artichokes into 1/4-inch-thick slices and reserve liquid.

Step 2Heat 1 tablespoon oil in nonstick skillet over high heat. Add garbanzo beans and cook, shaking pan often, until browned, about 7 minutes.

Step 3Combine garbanzo beans, artichokes and their liquid, 2 tablespoons olive oil, celery, onion, bell pepper, olives, 2 tablespoons red wine vinegar, 2 tablespoons balsamic vinegar, oregano, garlic, salt and pepper to taste in 2-quart bowl and toss until well mixed. Taste and add more salt and pepper if needed. Let rest at room temperature up to 4 hours.

Step 4Toss vegetables. Combine romaine and vegetables and toss. Add remaining 1 tablespoon olive oil, remaining 1 tablespoon red wine vinegar and remaining 1 tablespoon balsamic vinegar and toss again until well mixed.

Step 5Mound salad on platter. Sprinkle with parsley if desired and garnish with salami slices.

Each serving:
466 calories; 980 mg sodium; 11 mg cholesterol; 35 grams fat; 35 grams carbohydrates; 10 grams protein; 2.48 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Ohitashi (spinach with dashi dressing)
Waldorf salad with curried mayonnaise dressing
Celery root and apple slaw
Japanese Potato Salad