Artichoke Rice Salad

August 15, 2014
1 Rating
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

  • Serves 4-6
  • 2 tablespoons oil
  • 1 teaspoon lemon juice, freshly squeezed
  • 1 cup canned chickpeas, rinsed, drained
  • 1 cup rice, cooked, cold
  • 6 1/2 ounces marinated artichoke hearts, drained, quartered
  • 1 medium ripe avocado, peeled, chopped
  • 1/2 cup green pepper, seeded, chopped
  • 1/2 cup red sweet pepper, seeded, chopped
  • 1 medium tomato, chopped
  • 1/4 cup onion, chopped
  • salt and pepper, to taste
In This Recipe
  1. Combine oil and lemon juice. Stir in remaining ingredients. Cover and chill until serving time.

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