Makes 4 servings
1/2 cup sun-dried tomato halves (not packed in oil) 3 tbsp red wine vinegar 2 -15oz cans garbanzo beans, drained and rinsed 1 15oz can artichoke hearts in brine, quartered 1 medium red onion, diced 1 cup fresh basil leaves, chopped 2 tbsp toasted pine nuts (optional) sea salt and black pepper to taste 4 cups arugula or other greens
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