Pantry Salad

22

PREP TIME

15 min

TOTAL TIME

15 min

Makes

4 servings

Pantry Salad

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

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

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