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Chopped Veggie Salad with Sun-Dried Tomato Dressing & Bread Sticks .

  • 2 (170 ml) jars
    artichoke hearts, marinated
  • 2 medium
    carrots
  • 4 sticks
    celery
  • 1 (113 g) pkg
    crumbled feta cheese
  • 1
    English cucumber
  • 2
    flatbreads or naan
  • 1 (398 ml) can
    garbanzo beans (chickpeas)
  • 4 cloves
    garlic
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 1 ½
    lemons
  • ½ medium
    red onion
  • 1 head
    romaine lettuce
  • 18
    sun-dried tomatoes, oil-packed
  • 2
    tomatoes
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    honey
  •  
    oregano
  •  
    salt
  • 1
    Preheat oven to 220°C (425°F).
  • 2
    Wash and dry the fresh produce.
    1 ½ lemons
    2 medium carrots
    4 sticks celery
    1 English cucumber
    2 tomatoes
    1 head romaine lettuce
    1 small bunch Italian (flat-leaf) parsley
  • 3
    Peel and mince garlic. Mince the sun-dried tomatoes. Add both to a large salad bowl.
    4 cloves garlic
    18 sun-dried tomatoes, oil-packed
  • 4
    Zest and juice one lemon into the salad bowl. Thinly slice remaining lemon into rounds and set aside for garnish.
  • 5
    Add oil, honey, Dijon, and spices to the bowl; whisk to combine the dressing.
    ⅓ cup extra virgin olive oil
    1 ½ tsp honey
    1 ½ tsp Dijon mustard
    1 ½ tsp salt
    ½ tsp oregano
    ½ tsp black pepper
  • 6
    Drizzle 1 tbsp dressing over each 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.
    2 flatbreads or naan
  • 7
    Meanwhile, peel, halve, and thinly slice the onion. Peel and thinly slice carrots into rounds. Add both to the bowl with the dressing.
    ½ medium red onion
  • 8
    Trim celery, then cut crosswise into ¼-inch pieces. Add to the bowl.
  • 9
    Trim and medium dice cucumber. Medium dice tomatoes; add both to the bowl.
  • 10
    Halve romaine leaves lengthwise, then thinly slice crosswise into shreds; add to the bowl.
  • 11
    Shave parsley leaves off the stems; discard stems and add leaves to the bowl.
  • 12
    Drain and rinse the beans; add to the bowl.
    1 (398 ml) can garbanzo beans (chickpeas)
  • 13
    Drain and thinly slice artichokes; add to the bowl and toss to combine the salad.
    2 (170 ml) jars artichoke hearts, marinated
  • 14
    To serve, divide salad between plates and top with feta. Serve with bread sticks and lemon slices. Enjoy!
    1 (113 g) pkg crumbled feta cheese