Jonny's Easy Garbonzalicious Tangy Artichoke and Bean Salad

Here's a three-bean salad with fresh veggies tossed in a red wine vinaigrette with herbs and seasonings. Prep time is quick, then chill before serving. With a loaf of crusty bread, this salad is a meal in itself. Instead of sunflower seeds, you can top with slivered almonds or shredded cheese.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 226 Calories

Ingredients

• ½ teaspoon onion powder
• 1 teaspoon garlic powder
• ¼ teaspoon ground black pepper
• 1 teaspoon Italian seasoning
• ⅓ cup red wine vinegar
• ⅔ cup extra virgin olive oil
• ¼ cup sunflower seeds (Optional)
• 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

Recipe Instructions

Step 1

Combine garbanzo beans, dark and light red kidney beans, artichoke hearts, olives, radishes, and carrots in a large glass bowl.

Step 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.

Step 3

Sprinkle with sunflower seeds to serve.