Quick Mediterranean Salad

Servings: 4 Level: Easy

Ingredients:

2 (15 oz.) cans chickpeas, drained and rinsed

1/4 cup chopped Italian parsley

2 tablespoons chopped fresh mint

1 yellow pepper, chopped

1 cup cherry tomatoes, halved

3 green onions, chopped

12 Kalamata olives, pitted and sliced in half

1/3 cup crumbled feta cheese

1 Persian cucumber, chopped

1 cup frozen artichoke hearts, thawed

4 tablespoons Frantoio Muraglia extra virgin olive oil

1 garlic clove, minced

Salt and pepper

½ teaspoon Dijon mustard

1 teaspoon plain Greek Yogurt

Preparation:

In a small dish, combine the yogurt, mustard, salt and pepper, Mangé Fresh Fruit Vinegar-Lemon Thyme and garlic. Slowly whisk in the olive oil until an emulsion is formed.
Combine the remaining ingredients in a large bowl. Pour the dressing over, being careful not to overdress the salad. Toss to coat in the dressing and add more, if needed. Serve alongside grilled fish or vegetables.

Buon Appetito !