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Lidia's Artichoke and Chickpea Salad
Insalata di Carciofi e Ceci
Artichoke and Chickpea Salad Yum
3 cups day-old 1/2 inch bread cubes
2 10 oz Cento Quartered Artichoke Hearts in brine, drained
16 oz Cento Chick Peas, rinsed and drained
1/2 cup Cento Chef’s Cut Sun Dried Tomatoes, drained
1/2 cup sliced almonds, toasted
5 tbsp Cento Pure Red Wine Vinegar
3 tbsp Cento Extra Virgin Olive Oil
1/2 tsp kosher salt
2 tbsp chopped fresh Italian parsley
1 tbsp chopped fresh mint

Preheat the oven to 350 degrees F. Put the bread cubes on a baking sheet, and toast in oven until crisp throughout, about 8 to 10 minutes. Let cool.

Combine the bread cubes, artichokes, chick peas, sun-dried tomatoes, and almonds in a large serving bowl. Drizzle with the vinegar and oil, season with the salt, and toss well. Add the parsley and mint, and toss again to distribute. Serve at room temperature.
prep cook servings
10 mins
4 to 6
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