Instructions: Rinse and drain garbanzo beans and blot dry with paper towels. Cut artichokes into 1/4-inch-thick slices and reserve liquid. Heat 1 tablespoon oil in nonstick skillet over high heat. Add garbanzo beans and cook, shaking pan often, until browned, about 7 minutes.

Combine garbanzo beans, artichokes and their liquid, 2 tablespoons olive oil, celery, onion, bell pepper, olives, 2 tablespoons red wine vinegar, 2 tablespoons balsamic vinegar, oregano, garlic, salt and pepper to taste in 2-quart bowl and toss until well mixed. Taste and add more salt and pepper if needed. Let rest at room temperature up to 4 hours.

Toss vegetables. Combine romaine and vegetables and toss. Add remaining 1 tablespoon olive oil, remaining 1 tablespoon red wine vinegar and remaining 1 tablespoon balsamic vinegar and toss again until well mixed.

Mound salad on platter. Sprinkle with parsley if desired and garnish with salami slices.

This recipe yields 4 servings.

Comments: Toasting the garbanzo beans makes them crunchier and more flavorful. Cheese can be added, if you wish. Be sure to dice all antipasto ingredients the same size.

NOTES :

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.