Author Notes
I have this recipe for ages. I think it might be from a "Taste of Home" magazine, but I can't be sure... I love the combination of rice, artichokes and chickpeas. —Emilia Rosa
Ingredients
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2 tablespoons
oil
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1 teaspoon
lemon juice, freshly squeezed
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1 cup
canned chickpeas, rinsed, drained
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1 cup
rice, cooked, cold
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6 1/2 ounces
marinated artichoke hearts, drained, quartered
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1
medium ripe avocado, peeled, chopped
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1/2 cup
green pepper, seeded, chopped
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1/2 cup
red sweet pepper, seeded, chopped
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1
medium tomato, chopped
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1/4 cup
onion, chopped
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salt and pepper, to taste
Directions
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Combine oil and lemon juice. Stir in remaining ingredients. Cover and chill until serving time.
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