Chopped salads are one of my favorite additions to a meal. They are fresh, colorful and all that's required is a little bit of chopping. The best part about these types of salads is that you can throw in anything that you have in your pantry or your fridge. If your refrigerator looks anything like mine, it has a half of a bell pepper here and a quarter of an English cucumber there. A chopped salad is a great way to use up any fresh veggies you have so that nothing goes to waste. I always start with Cannellini or Garbanzo beans and chopped artichoke hearts, then add in anything fresh that I have on hand. The more color, the more crunch! More color also equals added vitamins and nutrients. Double win.
Fresh basil and lemon juice really brighten this salad up. The bell peppers and cucumbers add the vibrant color and crunch, and the beans and artichokes add a variety of texture (and fiber!). Serve this alongside grilled chicken, steak or fish or double the recipe, pick up a Rotisserie chicken from your grocery store to shred and add in, and eat it all week for lunch.
Mediterranean Chopped Salad with Lemon Basil Dressing
1 can Garbanzo beans
1 can artichoke hearts, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 English cucumber, chopped
2 cloves garlic, minced
1/4 cup olive oil
Juice from half of a lemon
1/4 tsp. dijon mustard
5-8 basil leaves, chopped
Salt & pepper to taste
Place all vegetables in a medium bowl. In a smaller bowl, mix together garlic, lemon juice, mustard and basil. Slowly whisk in the olive oil. Add salt and pepper to taste. Pour over vegetables and mix. Let sit 30 minutes before serving.