As a light summer meal (is summer ever going to get here?), a quick and nutritious side dish or a packed lunch that your co-workers will be envious of, you'll be wanting to make this Mediterranean salad on repeat all summer.
6 oz jar marinated artichokes, drained
1 roasted bell pepper, diced
19 oz. can chickpeas, rinsed and drained
1 cup cherry tomatoes
1/4 cup thinly sliced red onion
fresh parsley
Dressing:
1/3 cup light olive oil
3 tbsps red wine vinegar
3 tsps honey
1 tsp minced garlic
1 tsp dry basil (1-2 tbsps fresh)
1 tsp dry oregano (2 tbsps fresh)
salt and pepper
Combine all the veggies in a large bowl. Mix the dressing ingredients in a jar, shaking well to dissolve the honey. Pour into the bowl and toss to coat. This salad can be made a couple of days in advance. Just top with fresh chopped parsley.
Serves 6
Adapted from: asimplepalate.com
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