I've never met a bean salad I didn't like and this garbanzo and artichoke salad is easy and healthy. Best of all, it's delicious – well, it is if you like artichokes. Since I'm currently on my wheat free, gluten free diet I'm looking for interesting recipes that are easy to prepare and don't have The Dread Ingredients in them and this one definitely qualifies.
Bean Salad Recipe
I'm kind of casual about the amounts so just choose what tastes good to you. Obviously, we begin with beans and artichokes which I cut into smaller pieces. I used an entire can of organic garbanzos and half a can of artichokes. You can use any bean for this salad, though – a mixture might be even more interesting.
Next I grabbed a handful each of parsley and chives from my yard.
Here are the chives mixed with carrots in my small food processor. Tiny, light pieces of plants like chives are tough to mince without something heavier, like carrots and I added about half a dozen of the baby carrots.
Next I added about 1 1/2 black olives and 1/3 of a medium red onion to the bowl. I cut the olives but threw the onion in the food processor.
Last, I added 1/4 cup olive oil (perhaps a bit more) and 1/4 cup vinegar. You can use any kind but I am passionately in love with balsamic vinegar and, to me, that's what made this salad so tasty.
I didn't add any seasoning because the parsley, chives and red onion smelled heavenly but you could add anything that suits your taste. This salad calls out, no begs, for Italian spices. And here is the finished product …
Naturally, this salad is better the next day when the flavors have had a chance to blend together. Add some salt and pepper and let us know how you like this healthy salad recipe.