Quick “salads” (liketuna,egg, andchicken) are one of my go-to lunches on busy days. For days when I don’t have or don’t want to eat meat, this salad is super filling and refreshing, with a delicious salty bite. Whether you eat it on toast, make a sandwich, or just eat it with chips, it will make you look forward to your lunch hour even more.
Ingredients
1 cup cooked lentils (or 1/2 cup dry lentils rinsed & cooked according to the package instructions)
3 scallions, finely chopped
2 stalks celery, finely chopped
1 small carrot, peeled as much as you can and then chop the peels (about 1/3 cup chopped)
1/2 red pepper, finely chopped
3 tablespoons chopped dill
1 cup chopped artichokes
(1 9.8 oz jar of artichoke hearts, strained)
(1 6.5 oz jar of Marinated Artichoke Quarters, strained)
For the dressing
1/4 cup tahini
Juice of 1 lemon
1 garlic clove, grated with a microplane
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 tablespoon Dijon mustard
1 1/2 tablespoon chopped capers
1 teaspoon juice from capers
Directions
Finely chop the scallions, celery, carrot, and red pepper.
Strain both artichoke varieties and discard any hard pieces of artichoke that your knife can't cut through. You should end up with about 1 cup chopped artichokes.
Add all of the chopped veggies to a large bowl.
In a separate bowl, combine the dressing ingredients and mix until smooth.
Add the dressing to the vegetables and combine.
To serve, eat with chips, add to toasted bread with mustard and cucumber slices, or just enjoy as a salad!
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