Ingredients
2 14-ounce cans of artichoke hearts (in water)
¼ cup pitted Kalamata olives
⅓ of a red, yellow, or orange bell pepper
⅓ of a green bell pepper
¼ of a red onion
2 tablespoons of Italian parsley, chopped
1-2 cloves garlic, finely minced
3 tablespoons white wine vinegar
2 tablespoons olive oil
Directions:
Drain artichoke hearts and quarter. Cut olives in half, julienne bell peppers, and thinly slice onions into half moons. Add ingredients to a medium-sized bowl and top with coarsely chopped parsley and drained garbanzo beans. Mix well. Add vinegar, oil, and pepper, and toss. Store in refrigerator.
source: shape
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