I first tried this colorful, delicious artichoke salad at my local PCC Natural Market. I loved it and knew I could make it at home for much less than I was paying at the deli. I’ve re-created it here and added my own spin on what was already a super healthy, and super yummy salad!
Mosaic Artichoke Salad
Two 14oz cans artichoke hearts (in water)
1/4 cup pitted Kalamata olives
1/3 of a red, yellow or orange bell pepper
1/3 of a green bell pepper
1/4 of a red onion
2 Tbs Italian parsley, chopped
1-2 cloves garlic, finely minced
2-4 Tbs garbanzo beans, rinsed and drained (cooked, if not from a can)
3 Tbs white wine vinegar
2 Tbs olive oil
Drain artichoke hearts and quarter. Cut olives in half, julienne bell peppers and thinly slice onions into half moons. Add ingredients to a medium sized bowl and top with coarsely chopped parsley and drained garbanzo beans. Mix well. Add vinegar, oil, and pepper, and toss. Store in refrigerator. Enjoy! Notes:
It is best to buy organic bell peppers if they are available and affordable as they are among the “dirty dozen.” Meaning, they retain a higher pesticide load than most other fruits and veggies out there.
Feel free to adjust this recipe to suit your needs. I like an olive in every bite because it’s what salts the salad, so I often add more olives. I also sometimes pour a tablespoon or two of the Kalamata olive “juice” from the jar into the salad.
The original recipe did not call for garbanzo beans. I added them because I wanted this salad to be an entire lunch on it’s own (garbanzo beans are very high in protein). If you don’t like them (or are following a Paleo diet), then leave them out. Feel free to substitute another type of bean in their place.