Ingredients

1 tomato, seeded, chopped

1 small zucchini, quartered and sliced into 1/2 in slices

1 roasted red pepper chopped

1 can (15 oz) chickpeas drained rinsed

1 jar (6 oz.) marinated artichoke hearts drained

4 oz. feta cheese crumbled

1/4 cup each chopped: pitted kalamata olives, parsley

Juice of 1 lemon

1/4 cup olive oil

1 clove garlic pressed

1 teaspoon Dijon mustard

1/2 teaspoon salt

Freshly ground pepper

Preparation

  1. Stir together tomato, zucchini, red pepper, chickpeas, artichoke hearts, feta chees, olives and parsley in a bowl; set aside.
  2. Whisk together lemon juice, olive oil, garlic and mustard in a small bowl. Pour over salad; toss well to combine. Season with salt and pepper to taste. Let stand at room temperature one hour before serving.