Jonnys Easy Garbonzalicious Tangy Artichoke and Bean Salad Recipe

Jonnys Easy Garbonzalicious Tangy Artichoke and Bean Salad Recipe

  • 2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
  • 1 (16 ounce) can dark red kidney beans, drained and rinsed
  • 1 (15 ounce) can light red kidney beans, drained and rinsed
  • 1 (14 ounce) can artichoke hearts, drained, quartered
  • 1 (6 ounce) can jumbo black olives, halved
  • 6 radishes, chopped
  • 2 carrots, coarsely grated
  • Dressing
  • 2/3 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1/4 cup sunflower seeds (optional)
  1. Combine garbanzo beans, dark and light red kidney beans, artichoke hearts, olives, radishes, and carrots in a large glass bowl.
  2. Whisk together the olive oil and vinegar in a small glass bowl. Add the garlic powder, Italian seasoning, onion powder, and black pepper; whisk to combine. Pour dressing over the bean mixture and toss carefully to evenly distribute. Cover and refrigerate for at least 4 hours before serving. Stir every hour to redistribute dressing.
  3. Sprinkle with sunflower seeds to serve.
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