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Chopped Antipasto Salad With Toasted Garbanzo Beans

Time40 minutes
YieldsServes 4
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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.

Pasta shells filled with a ricotta-spinach mixture, sauced with marinara (a meat or mushroom sauce would work well, too) and sprinkled with cheese can be put together up to two days ahead, then baked while you’re munching on appetizers.

Serve it with a chopped antipasto salad, a crunchy, robust mix of appealing ingredients that improves in taste when made in advance.

Chilled beer or a jug of Chianti works well with all of these flavors. Add a bowl of fresh strawberries with cookies for dessert, and you’re all set for a great time.

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1

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

2

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

3

Combine 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.

4

Toss 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.

5

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

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.