Marinated Chickpea and Artichoke Antipasto

April  1, 2014
0 Ratings
  • Serves 4-6 or 2-3 with leftovers
Author Notes

I've been making homemade chickpeas frequently, since I got a pressure cooker for Christmas. Artichokes and red bell peppers were reasonably priced at Trader Joe's, so I combined them with good olive oil and fresh herbs and the result was a fresh, tangy and toothsome melange that would make a great first course or a satisfying lunch. —zora

What You'll Need
  • 2 cups cooked chickpeas, canned is ok
  • 4 fresh cooked artichoke hearts, each one cut into quarters. Frozen is ok.
  • 2 roasted, peeled red bell peppers
  • 1 large clove garlic, crushed
  • 1/3 cup good quality extra virgin olive oil
  • 2 tablespoons red wine or sherry vinegar
  • zest and juice of 1/2 lemon
  • 3 tablespoons chopped fresh basil and Italian parsley
  • salt and black pepper to taste
  1. remove the stems and seeds from the roasted peppers. Cut them into thin strips, each strip 2" long.
  2. In a medium-sized bowl, combine pepper strips, chickpeas and artichoke hearts with remaining ingredients. Stir well to combine. Let sit at room temperature for at least 1/2 to 1 hour, stirring occasionally before serving. If made the day before, refrigerate, and bring up to room temperature before serving.

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