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.
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
Whisk lemon zest and juice with Dijon, garlic and salt in a medium bowl. Whisk in oil. Stir in chickpeas, artichokes, pepper and parsley.
Protein 8g, Carbohydrates 28g, Fat 16g, Fibre 8g, Sodium 492mg.
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.