Pantry salad

Prep 15 min
Total 15 min
Serves 4

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2 tsp
2 tbsp
1 tsp
Dijon mustard
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
red bell pepper, finely chopped
1/4 cup
chopped parsley


  • 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.


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

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