Tossed Salad with Artichoke Hearts and Chickpeas

Ingredients

• Cherry tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

• Cucumber

  With peel, raw

  ½ cup slices or 52g

• Lettuce

  Romaine or cos, raw

  2 cup shredded or 94g

• Olives

  Ripe, canned (small-extra large)

  4 tbsp or 34g

• Onions

  Raw

  ½ cup, sliced or 58g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  ½ cup or 120g

• Artichokes

  (globe or french), cooked, boiled, drained, with salt

  ½ cup hearts or 84g

• Sunflower seed kernels

  Seeds, dry roasted, without salt

  4 tbsp or 35g

• Blue or roquefort cheese dressing

  Salad dressing, commercial, regular

  5 tbsp or 75g

Directions

1. Chop the tomatoes, cucumber, lettuce, olives, and onions.
2. Drain and rinse the chickpeas and artichoke hearts.
3. In a large bowl, combine the chopped tomatoes, cucumber, lettuce, olives, onions, chickpeas, and artichoke hearts.
4. Sprinkle with sunflower seed kernels.
5. Drizzle the blue cheese dressing over the salad and toss to coat. Enjoy!