jonny's easy garbonzalicious tangy artichoke and bean salad

Ingredients

• Servings: 15
• 2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
• 1 (16 ounce) can dark red kidney beans, drained and rinsed
• 1 (15 ounce) can light red kidney beans, drained and rinsed
• 1 (14 ounce) can artichoke hearts, drained, quartered
• 1 (6 ounce) can jumbo black olives, halved
• 6 radishes, chopped
• 2 carrots, coarsely grated
• dressing
• 2/3 cup extra virgin olive oil
• 1/3 cup red vinegar
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/4 cup sunflower seeds (optional)

Recipe

Preparation Time: 20 mins Ready Time: 4 hrs 20 mins


• combine garbanzo beans, dark and light red kidney beans, artichoke hearts, olives, radishes, and carrots in a large glass bowl.
• whisk together the olive oil and vinegar in a small glass bowl. add the garlic powder, italian seasoning, onion powder, and black pepper; whisk to combine. pour dressing over the bean mixture and toss carefully to evenly distribute. cover and refrigerate for at least 4 hours before serving. stir every hour to redistribute dressing.
• sprinkle with sunflower seeds to serve.