Easy make-and-take artichoke and garbanzo salad

20130810-123957.jpgSometimes I need to prepare a dish for a potluck event, but like many of you, don’t have a lot of time to spare, especially mid-week.

One of the book clubs I am in hosted a potluck for our most recent book discussion, so I whipped up this salad the night before to let the flavors marry.

It can be served on a bed of lettuce or as it is. It’s delicious either way.

Artichoke and garbanzo salad

1 12-ounce jar and 1 6-ounce jar marinated artichoke hearts, semi-drained

1 jar hearts of palm, drained (optional)

1 16-ounce can garbanzo beans, semi-drained

1/2 cup marinated sun-dried tomatoes

2 tablespoons capers

1 clove garlic, minced

1 tablespoon olive oil

Juice and zest of 1/2 lemon

Mix together the artichokes, hearts of palm and garbanzo beans. Layer in the sun-dried tomatoes, capers and garlic. Toss with olive oil and lemon juice. Let marinate overnight, covered in the refrigerator, if you have time. If not, you can serve it immediately and it is still delicious.


2 thoughts on “Easy make-and-take artichoke and garbanzo salad

    • A lot of people are nervous about trying it so I sometimes leave it out, depending on who I am serving it to. But it blends nicely in this recipe, and another layer of taste and texture. Enjoy!

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