|Lidia's Artichoke and Chickpea Salad
Insalata di Carciofi e Ceci
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.