Pantry Salad - Today's Parent
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
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