MEDITERRANEAN INSPIRED CHICKPEA CHOPPED SALAD

• servings: 4 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

14 ounce can water-packed artichoke hearts, drained, rinsed, and roughly chopped

3 roasted red peppers, cut into 1/2-inch dice (drained if jarred)

1 large English cucumber, unpeeled, cut into 1/2-inch dice

1/2 cup pitted Kalamata olives, roughly chopped

15 ounce can chickpeas, drained and rinsed

8 ounce ball mozzarella, cut into small cubes

1/2 cup fresh basil, finely chopped

1/4 cup olive oil

1/4 cup red wine vinegar

Juice of 1 lemon

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

Directions

Combine the artichoke hearts, roasted peppers, cucumber, and olives in a large bowl. Add the chickpeas, mozzarella, and basil and mix well.

Make the vinaigrette: Combine the olive oil, vinegar, lemon juice, garlic powder, oregano, salt, and pepper in a small bowl. Whisk until evenly combined.

Toss the salad with the vinaigrette until evenly coated.

Enjoy immediately, or let the salad marinate in the vinaigrette in a sealable container in the refrigerator for 8 to 12 hours.