Vegan Mediterranean Picnic Salad: Recipes by our chefs

Ingredients

• 1 cup of cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, thinly sliced
• 1/4 cup of Kalamata olives, pitted and halved
• 1/4 cup of artichoke hearts, chopped
• 1/4 cup of roasted red peppers, chopped
• 1 cup of cooked chickpeas
• 1/4 cup of fresh parsley, chopped
• 1/4 cup of fresh basil, chopped
• 2 tablespoons of capers
• 1/4 cup of vegan feta cheese, crumbled
• For the dressing: 1/4 cup of extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon of Dijon mustard
• 1 teaspoon of agave syrup
• Salt and pepper to taste