Originally published in the Today’s Parent May + June 2017 issue. Photo by Roberto Caruso.
Pantry Salad
By Chatelaine23
PREP TIME
15 min
TOTAL TIME
15 min
Makes
4 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.
Camp prep tip
Salad can be made ahead, packed in a resealable bag and refrigerated. Store in a cooler until ready to serve.
Nutrition (per serving)
- Calories
- 273,
- Protein
- 8 g,
- Carbohydrates
- 28 g,
- Fat
- 16 g,
- Fibre
- 8 g,
- Sodium
- 492 mg.
- Good source of
- Vitamin C
FILED UNDER: Budget meals Cooking with kids easy meals
