Pantry salad

Prep 15 min
Total 15 min
Serves 4

This article has not been rated yet.

Ingredients

2 tsp
2 tbsp
1 tsp
Dijon mustard
1
garlic clove, minced
1/4 tsp
1/4 cup
540 mL
canned chickpeas, drained and rinsed
398 mL
canned artichoke hearts, quartered, drained and rinsed
1
red bell pepper, finely chopped
1/4 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, bell 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

Calories 273, Protein 8 g, Carbohydrates 28 g, Fat 16 g, Fibre 8 g, Sodium 492 mg. Excellent source of vitamin C

How to prep and cook artichokes

Recipe Collections
Advertisement
Latest Recipes