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California Avocado Marinated Salad with Chickpeas and Artichokes from dineanddish.net
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California Avocado Marinated Salad Recipe

Course Salad
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 servings
Author Dine & Dish

Ingredients

  • 1 15 ounce cans Bush's chickpeas, rinsed and drained
  • 1 14 ounce can artichoke hearts, drained and chopped
  • 1 7 ounce jar roasted sweet red peppers, drained and chopped
  • 1/2 cup black olive slices drained
  • 1/2 cup crumbled feta cheese
  • 1/4 cup balsamic vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 California Avocados pitted and coarsely chopped

Instructions

  • Pour chickpeas, artichoke hearts, red peppers, olives, and feta into a salad bowl and toss lightly.
  • Pour balsamic vinegar over the ingredients and toss lightly. Sprinkle with salt and pepper.
  • Cover and refrigerate for 2 hours, to blend flavors.
  • When ready to serve, add diced California avocados and toss.
  • Serve chilled.