ARTICHOKE CHICKPEA ITALIAN SALAD.

     ARTICHOKE CHICKPEA ITALIAN SALAD.                  

INGREDIENTS:

1 LB OF Garbanzo beans

1 lb bag of Quinoa and basmati rice mix

12 oz of quartered artichoke hearts in water 

1 pint of grape tomatoes

6 oz of smoke flavored provolone cheese (cut in to thin cubes)

3/4 cup of parmesan cheese   

8 oz of sliced olives 

2 small red onions ( mince them)

1/2 of yellow onion (mince them )

16 oz bottle of italian dressing ( you will use 1 cup of this in the salad )  

Note: soak chickpeas overnight. Drain the water after 24 hours of soaking.

add 6 cups of hot water to the soaked chickpeas and cook on low in a crock pot for 12 to 14 hours or till buttery texture. Cook your rice and quinoa mixture during this time so you can pop in the refrigerator so it can be cooling . After the chickpeas are done cooking pop them in the refrigerator to get cold.  Now you ready to assemble the salad .  

use only half of the chick peas and half of the rice quinoa .
freeze the rest of it for another time to make the salad again
or in another dish.

 

Note: this will make 5 lbs of salad. Also note the dressing is
your flavoring. You may add salt and pepper if you feel you need to. 

 

SERVE AND ENJOY!
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