MEDITERRANEAN CHICKPEA & VEGETABLE SALAD
Serves 4
Dressing Ingredients
Make at home, at camp, or use bottled Greek vinaigrette dressing!
3 Tbsp red wine vinegar
3 Tbsp olive oil
1 ½ Tbsp honey
1 ½ Tbsp mustard (I like Dijon – use what you like!)
1 ½ Tbsp dried oregano
3/4 tsp salt
Instructions
Whisk together all dressing ingredients. If making at home, keep refrigerated until ready to use.
Salad Ingredients
1-2 pints cherry tomatoes, cut in half
1 small red onion, sliced
2 peppers, seeded and chopped (1 green + 1 red/yellow/orange)
1 – 19 oz/540 mL can chickpeas, drained and rinsed
1 – 6 oz/170 mL jar marinated artichokes, drained and cut into bite sized pieces
1 cup black kalamata olives, pitted (NOT canned – no flavour!)
pepper (freshly ground if you have it)
Instructions
1. Pour dressing into large bowl. Add salad ingredients one at a time (except pepper), mixing after each one.
2. Serve salad on its own, or over lettuce. Season with pepper. Salad can be made ahead.
Refrigerate leftovers and continue to enjoy!
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1 Comment
Olives not canned then where from?