CHICKPEA SALAD

By jarren

Ingredients

• 2 tsp lemon zest
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1/4 tsp salt
• 1/4 cup olive oil
• 540 mL canned chickpeas, drained and rinsed
• 398 mL canned artichoke hearts, quartered, drained and rinsed
• 1 red bell pepper, finely chopped
• 1/4 cup chopped parsley

Preparation

Step 1

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.