Vegan Garbanzo Bean and Artichoke Salad
This is a very easy and high-protein salad that is great as a side dish or even as an entree. Sauteing the garbanzo beans in a wok brings out their nutty flavor, almonds add crunch, parsley and artichokes round out the dish. This salad can be served hot, warm or cold. Makes one meal or four side salads.
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INGREDIENTS
Nutrition- 2tablespoons extra virgin olive oil
- 1(15 ounce) can garbanzo beans
- 1(15 ounce) can quartered artichoke hearts
- 1⁄4cup sliced almonds
- 1teaspoon lemon juice
- 1teaspoon red wine vinegar
- 2tablespoons chopped fresh parsley
- salt and pepper
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DIRECTIONS
- Heat 1 tablespoon of oil in wok.
- Add garlic and saute for 2 minutes.
- Add garbanzo beans and saute on medium-high for 10 minutes and stir occasionally to prevent burning or until the garbanzo beans are golden brown all over. Then put them in a large bowl.
- Add 1 tablespoon of oil to wok then add the artichoke hearts until browned when finished add them to the garbanzo beans.
- Toast almonds in wok then add them to garbanzo bean and artichoke hearts.
- Add red wine vinegar, lemon juice, and chopped parsley to bowl and mix ingredients.
- Season with salt and pepper to taste.
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