Pantry Salad

Name: Pantry Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 tsp lemon zest; 2 tbsp lemon juice; 1 tsp Dijon mustard; 1 garlic clove, minced; ¼ tsp salt; ¼ cup olive oil; 540-mL can chickpeas, drained and rinsed; 398-mL can quartered artichoke hearts, drained, rinsed and chopped; 1 sweet red pepper, finely chopped; ¼ cup chopped parsley

Prep Time15 mins
Total Time15 mins
Makes4 servings

Photo: Roberto Caruso

Dish up a hearty salad of chickpeas, artichoke hearts and sweet red pepper in a tangy Dijon dressing. Crusty bread on the side is a must.

Ingredients

2 tsp lemon zest
2 tbsp lemon juice
1 tsp Dijon mustard
1 garlic clove, minced
¼ tsp salt
¼ cup olive oil
540-mL can chickpeas, drained and rinsed
398-mL can quartered artichoke hearts, drained, rinsed and chopped
1 sweet red pepper, finely chopped
¼ cup chopped parsley

Instructions

Whisk lemon zest and juice with Dijon, garlic and salt in a medium bowl. Whisk in oil. Stir in chickpeas, artichokes, pepper and parsley.

Nutrition (per serving)

Protein 8g, Carbohydrates 28g, Fat 16g, Fibre 8g, Sodium 492mg.

Camp prep tip

Salad can be made ahead, packed in a resealable bag and refrigerated. Store in a cooler until ready to serve.

Originally published in the Today’s Parent May + June 2017 issue. Photo by Roberto Caruso.

This article was originally published on May 03, 2017