Curried Chickpea and Green Bean Salad
A hands-down favourite in the Sizzling Summer Recipe Contest
Ingredients
- 1 14-oz can of chickpeas (about 2 cups)
- garlic powder, to taste
- curry powder, to taste
- green onion, chopped
- green beans
- 1 red pepper, chopped
- 24-oz jar of marinated artichokes
- DRESSING
- olive oil
- juice of 1 lemon
- artichoke liquid
- curry powder, to taste
- salt and pepper, to taste
Equipment
- frying pan
- wooden spoon
- cutting board and knife
- sauce pan
- large mixing bowl
- small jar or bowl and whisk
Directions
Quantities are not specified for these ingredients, as you can adjust to taste.
- Sauté chickpeas in garlic and curry powder until crisp or brown.
- Add chopped green onion to the curry and chickpea mixture. Remove from heat and set aside.
- Blanch green beans by boiling in salty water for about 2 minutes. Drain and plunge in about 2-3 cups of cold water and set aside.
- Place chickpea mixture in large mixing bowl and add chopped red pepper, marinated artichokes and the green beans. Mix well.
DRESSING
- Mix together olive oil, lemon juice, artichoke liquid, curry powder, salt and pepper in small jar or bowl. Shake or whisk to combine ingredients.
- Pour over salad and toss to mix well.
Enjoy!
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