Preheat oven to 350˚F. Place the bread cubes on a baking sheet and toast in oven until crisp, about 8-10 minutes. Let cool, then combine the bread cubes, artichokes, chickpeas, tomatoes and almonds in a large serving bowl. Drizzle with vinegar and oil, season with salt, and toss. Add the parsley and mint and toss again to evenly distribute. Serve at room temperature.
1/2 cup Cento Chefs Cut Sun Dried Tomatoes, drained
1/2 cup sliced Almonds, toasted
5 tbsp Cento Red Wine Vinegar
3 tbsp Cento Organic Extra Virgin Olive Oil
1/2 tsp Cento Fine Sicilian Sea Salt
2 tbsp Fresh Parsley, chopped
1 tbsp Mint Leaves, chopped
1 can Cento Chick Peas (19 oz), rinsed and drained
Directions
Preheat oven to 350˚F. Place the bread cubes on a baking sheet and toast in oven until crisp, about 8-10 minutes. Let cool, then combine the bread cubes, artichokes, chickpeas, tomatoes and almonds in a large serving bowl. Drizzle with vinegar and oil, season with salt, and toss. Add the parsley and mint and toss again to evenly distribute. Serve at room temperature.
Nutrition facts are not available for this product right now.
Nutrition Facts
Servings Per Container
Serving Size
Calories
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein
Vitamin D
Calcium
Iron
Potassium
INGREDIENTS:
Packaging, nutrition facts and ingredient statements are subject to change. For the most up to date information regarding a product, please refer to the product’s packaging.
Packaging, nutrition facts and ingredient statements are
subject to change. For the most up to date information
regarding a product, please refer to the product’s packaging.
