Pantry salad
0
- Prep Time15 mins
- Total Time15 mins
- Makes4 servings
Photo, Erik Putz.
Hiking. Kayaking. Chilling on a floatie. No matter what's on the camping itinerary for the day, it's got to wrap with a feast around a firepit. These homey recipes are a cinch to prepare.
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
Instructions
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.
Nutrition (per serving)
Calories 273, Protein 8g, Carbohydrates 28g, Fat 16g, Fibre 8g, Sodium 492mg.
Excellent source of vitamin C.
