- 1 (6 oz) jarartichoke hearts, marinated
- 1 mediumcarrot
- 2 stickscelery
- ½ (4 oz) pkgcrumbled feta cheese
- ½English cucumber
- 1flatbread or naan
- ½ (15 oz) cangarbanzo beans (chickpeas)
- 2 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½ mediumred onion
- ½ headromaine lettuce
- 9sun-dried tomatoes, oil-packed
-  black pepper
-  Dijon mustard
-  extra virgin olive oil
- 1Preheat oven to 425°F.
- 2Wash and dry the fresh produce.
1 lemon 1 medium carrot 2 sticks celery ½ English cucumber 1 tomato ½ head romaine lettuce ½ small bunch Italian (flat-leaf) parsley
- 3Peel and mince garlic. Mince the sun-dried tomatoes. Add both to a large salad bowl.
2 cloves garlic 9 sun-dried tomatoes, oil-packed
- 4Zest and juice half the lemon into the salad bowl. Thinly slice remaining lemon into rounds and set aside for garnish.
- 5Add oil, honey, Dijon, and spices to the bowl; whisk to combine the dressing.
3 tbsp extra virgin olive oil ¾ tsp honey ¾ tsp Dijon mustard ¾ tsp salt ¼ tsp oregano ¼ tsp black pepper
- 6Drizzle 1 tbsp dressing over the flatbread, then cut into 1½-inch wide strips and place on a baking sheet pan. Place in the oven (it doesn't have to be fully heated) and bake until crispy, 8-10 minutes. Remove from the oven.
1 flatbread or naan
- 7Meanwhile, peel, halve, and thinly slice the onion. Peel and thinly slice carrot into rounds. Add both to the bowl with the dressing.
½ medium red onion
- 8Trim celery, then cut crosswise into ¼-inch pieces. Add to the bowl.
- 9Trim and medium dice cucumber. Medium dice tomato; add both to the bowl.
- 10Halve romaine leaves lengthwise, then thinly slice crosswise into shreds; add to the bowl.
- 11Shave parsley leaves off the stems; discard stems and add leaves to the bowl.
- 12Drain and rinse the beans; add to the bowl.
½ (15 oz) can garbanzo beans (chickpeas)
- 13Drain and thinly slice artichokes; add to the bowl and toss to combine the salad.
1 (6 oz) jar artichoke hearts, marinated
- 14To serve, divide salad between plates and top with feta. Serve with bread sticks and lemon slices. Enjoy!
½ (4 oz) pkg crumbled feta cheese