Artichoke and Chickpea Salad
Insalata di Carciofi e Ceci

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Artichoke and Chickpea Salad
Insalata di Carciofi e Ceci
cookbook: Lidia's Italy in America
main ingredients: artichokes
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serves: Serves 4 to 6

When you think you have nothing to eat or serve, look in your cupboard. Providing that you have shopped for these Italian ingredients (most of them in a can or jar), you can make this delicious and nutritious salad in no time. I like it best at room temperature. It is a great appetizer, but it becomes a meal when topped with some grilled chicken or a can of tuna.


3 cups day-old 1/2 inch bread cubes
2 10-ounce jars artichoke halves, or quarters in brine, drained
1 16-ounce can chickpeas, rinsed and drained
½ cup sun-dried tomatoes in oil, drained and halved
½ cup sliced almonds, toasted
5 tablespoons red-wine vinegar
3 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh mint


Preheat the oven to 350 degrees F. Put the bread cubes on a baking sheet, and toast in oven until crisp throughout, about 8 to 10 minutes. Let cool.

Combine the bread cubes, artichokes, chickpeas, sun-dried tomatoes, and almonds in a large serving bowl. Drizzle with the vinegar and oil, season with the salt, and toss well. Add the parsley and mint, and toss again to distribute. Serve at room temperature.

This recipe is from Lidia’s newest book, Lidia’s Italy in America, which was released in October.

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