This can be a filling, stand-alone salad. The beans, artichokes, cheese, and lemon olive oil dressing are perfectly matched. Use any variety of beans or cheese you prefer.
1. In a large serving bowl, combine the chickpeas, kidney beans, red pepper, artichokes, olives and feta.
2. To prepare the dressing, whisk together the olive oil, lemon juice, lemon zest, garlic, jalapeño, basil, oregano and pepper in a small bowl. Pour the dressing over the salad and toss. Garnish with fresh basil and serve.
1 1/2 cups canned chickpeas, drained and rinsed
1 1/2 cups canned red kidney beans, drained and rinsed
1/2 cup diced red bell pepper
3 canned artichokes, drained and chopped
12 large marinated olives, quartered (about 1/4 cup)
1/3 cup crumbled feta cheese (about 1 1/2 oz)
2 Tbsp olive oil
2 Tbsp lemon juice
1 1/2 tsp lemon zest
1 tsp finely chopped garlic
1 1/2 tsp finely chopped jalapeño pepper (or 1/2 tsp hot chili sauce)
1/2 tsp dried basil
1/4 tsp dried oregano
pinch of pepper
1/3 cup chopped fresh basil
Nutritional Analysis per Serving
Protein 10 g
Fat 8 g
Saturated Fat 1.4 g
Carbohydrates 29 g
Cholesterol 3 mg
Sodium 450 mg
Fiber 9 g
Prep Time: 15 minutes
Make Ahead: Can be made early in the day with dressing and allowed to marinate.
Nutrition Watch: Chickpeas are a good source of protein and a very good source of folic acid, fiber and manganese. The fiber can help lower cholesterol and improve blood-sugar levels.