ARTICHOKE AND CHICKPEA SALAD

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Artichoke and Chickpea Salad image

Categories     Bread     Salad     Appetizer     Artichoke     Chickpea     Brine

Yield serves 4 to 6

Number Of Ingredients 10

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

Steps:

  • 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.

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