If you think you don’t have anything to eat, check again. Almost every ingredient in this salad is pantry staple, from the artichoke to the chickpeas to the olives. The combination of pantry items and fresh produce creates a satisfying crunch and refreshing flavor while making it an easy, affordable weeknight meal. Chickpeas (whether you prefer dried or canned) are so easy to have on hand and make for a nice change from another grain salad. This is one of those salads that works well with anything—in a pita, with a nice jammy egg, or alone as a meal. Any way you eat it, it’ll be good.
Ingredients
3 baby cucumbers, chopped
4 artichoke hearts, chopped
4 scallions, trimmed and cut into 1/4" pieces
1 pint cherry tomatoes, cut in half or thirds, depending on the size
1 red bell pepper, chopped
1/3 cup pitted Kalamata olives, chopped
1/3 cup pitted Castelvetrano olives, chopped
2 cups cooked chickpeas (or one can)
For the dressing
1/4 cup extra virgin olive oil
2 lemons, juiced
1 teaspoon garlic powder
1/4 cup red wine vinegar
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 cup nutritional yeast
1 tablespoon oregano
1/4 teaspoon black pepper
Directions
Combine all of the chopped veggies together in a bowl.
Add all of the dressing ingredients into the bowl and stir well to combine. Make sure everything is evenly coated and fully mixed. Enjoy!
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