Pantry salad

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PREP TIME

15 min

TOTAL TIME

15 min

Serves

4

Pantry salad

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.

How to prep and cook artichokes

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Nutrition (per serving)

  • Calories
  • 273,
  • Protein
  • 8 g,
  • Carbohydrates
  • 28 g,
  • Fat
  • 16 g,
  • Fibre
  • 8 g,
  • Sodium
  • 492 mg.
  • Excellent source of
  • vitamin C
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