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Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • 1 medium carrot
  • 1 stick celery
  • ½ red bell pepper
  • ¼ small bunch Italian (flat-leaf) parsley

• STEP 2

  Drain and rinse chickpeas; set aside to drain further.

  • 1 (15 oz) can garbanzo beans (chickpeas)

• STEP 3

  Place oil, vinegar, sugar, and spices in a medium bowl. Whisk to combine the dressing.

  • 2 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • ½ tsp brown sugar
  • ½ tsp Italian seasoning
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 4

  Peel, trim, and small dice carrot. Add to the bowl with the dressing.

• STEP 5

  Trim and small dice celery. Add to the bowl.

• STEP 6

  Trim, seed, and small dice bell pepper. Add to the bowl.

• STEP 7

  Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl.

• STEP 8

  Drain and mince artichokes. Add to the bowl, along with the chickpeas, and stir to combine the salad.

  • ½ (6 oz) jar artichoke hearts, marinated

• STEP 9

  To serve, divide chickpea salad between plates or bowls and enjoy!