• prep: 25 min
• cook: 0 hr
• total: 25 min

servings:

A crunchy, protein filled vegetable salad with artichoke hearts and hearts of palm.

• 2 16 ounce cans of chickpeas – drained and rinsed well
• 1 14 ounce jar (glass if available) of hearts of palm in water – drain and dice into coins
• 1 7.5 ounce jar (glass if available) of quartered artichoke hearts in water – drain
• 2 ribs of celery – chopped
• 1 large tomato – diced and seeds squeezed out
• 1 cup of fresh basil leaves – chopped
• Dressing
• Juice of one large lemon
• 2 tablespoons of white wine vinegar
• 3 tablespoons of olive oil
• 1/2 teaspoon of sugar
• 1/2 teaspoon of ground sea salt
• 1 tablespoon of dried Italian seasoning – crushed
• Ground black pepper to taste

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