• 1 Teaspoon spicy brown mustard
  • 11/4 Teaspoons fresh lemon juice
  • 11/2 Teaspoons extra virgin olive oil
  • 11/4 Teaspoons balsamic vinegar
  • 11/4 Teaspoons chopped fresh basil
  • 1/2 Teaspoon chopped oregano
  • 1/2 Teaspoon minced garlic
  • 2 Tablespoons crumbled feta cheese
  • Kosher or sea salt and freshly ground black pepper



Whisk together first 7 ingredients. Stir in feta cheese and season to taste with salt and pepper. Set aside.


Rinse garbanzos, kidney beans and artichoke hearts in cold water; drain and dry on paper towels. Combine with remaining salad ingredients in medium bowl. Toss with dressing; cover and chill for at least 1 hour or overnight.


  • 1/2 Cup canned or cooked garbanzo beans
  • 1/2 Cup canned or cooked red kidney beans
  • 1/2 Cup canned artichoke hearts, quartered
  • 1/4 Cup diced Roma tomatoes
  • 2 Tablespoons diced red bell pepper
  • 2 Tablespoons diced red onion
  • 1/2 Cup California raisins
  • 1 Tablespoon chopped Italian parsley

Nutrition Facts Per Serving

Calories 180 (Calories from Fat 19%); Total Fat 4 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 5; Sodium 210; Potassium 212; Total Carbohydrate 31; Dietary Fiber 6; Sugars 16; Protein 6; Calcium 49; Iron 2;

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