• Cooking Time:
  • Servings: 8
  • Preparation Time:


  • 1 can (15 to 16 ounces) garbanzo beans, drained
  • 1 jar (6 ounces) marinated artichoke hearts, undrained*
  • 1/4 cup sliced ripe olives, drained
  • 1/2 cup herb-and-garlic or Italian dressing
  • 2 bunches romaine, torn into bite-size pieces
  • 1 bunch leaf lettuce, torn into bite-size pieces
  • 2 hard-cooked eggs, sliced
  • 1/2 cup sliced pepperoni
  • Freshly ground pepper


  • Toss beans, artichoke hearts, olives and dressing in large bowl. Top with romaine and lettuce. Arrange eggs and pepperoni on salad greens. Sprinkle with pepper.
  • Cover and refrigerate up to 4 hours. Toss just before serving.
  • 1 can (14 ounces) artichoke hearts, drained, can be used instead of the marinated artichoke hearts. Increase dressing to 2/3 cup.


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