A healthy and fresh salad that is hearty enough to make a meal. Filled with protein packed chickpeas and Mediterranean vegetables, with a bright and tangy lemon dressing.
125 oz [708 g] jar of palm hearts, sliced into 1-inch (2.54 cm) pieces
2large tomatoesseeded and diced
2cupspitted Kalamata olives
1cupcoarsely chopped fresh basil
Zest from one lemon
Ground pink Himalayan sea salt
Ground black pepper to taste
FOR THE DRESSING
Juice from 1 large lemonapproximately ⅓ cup (80 ml)
1tablespoon15 ml white wine vinegar
1tablespoon15 ml extra-virgin olive oil
1 ½teaspoon.8 g Italian seasoning, crushed
Ground sea salt and black pepper to taste
Prevent your screen from going dark
Instructions
TO MAKE THE DRESSING
Whisk the lemon juice, vinegar, olive oil, Italian seasoning, salt, and pepper together until well combined
TO MAKE THE SALAD
In a large bowl, fold the chickpeas, palm hearts, tomatoes, olives, basil, and dressing together until combined. Grate the lemon zest on top, sprinkle a thin layer of the pink Himalayan sea salt over the salad, and add black pepper to taste.