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.