Please know that we personally read and reply to all Pumpernickel&Rye emails, which means that you aren’t receiving a response from an auto-responder. This also means that keeping on top of email can take some time. In an effort to make email as effective as possible, please read the following:

Do you have a recipe question? Please leave questions as a comment on the recipe post it relates to. It often takes us a while to respond back via email, however we do attempt to respond to questions on posts within a few days. This also helps other readers who may have similar questions.

Is this a question about the site or a general baking question? Please submit the question via the form below, we’ll be building out an FAQ page soon.




Contact details

Email: editor@pumpernickelandrye.com
Instagram: @pumpernickelandryeofficial

Stay social

Privacy Policy
Terms of Use

Fresh Mediterranean Salad

Fresh Mediterranean Salad
Melinda Bianchet
Salad with tomatoes, artichoke hearts, green peppers, chickpeas, parsley and lemon vinaigrette

It’s tomato season at my house and that means a plethora of juicy, sweet tomatoes. Time to get creative. Yesterday for lunch I dove in to the pantry and refrigerator to find ingredients for a quick and healthy salad. This was the result.

The combination of tastes of fresh vegetables, canned chickpeas, artichoke hearts and a lemon vinaigrette are simply divine. If you are like me you can never have too many sweet tomatoes, chickpeas or artichoke hearts. Yum!

This salad is quick to make with the combination of canned vegetables and fresh vegetables already diced in my fridge. Keeping vegetables like green peppers and onions pre-chopped in the refrigerator saves me time and sanity. You can also replace the fresh tomatoes with canned to save even more time.

This salad is great for a vegetarian entree, a side dish at home, or a creative salad to share with friends and family.

Ingredients

2-3 cups Baby Tomatoes, halved (or 16 oz can diced tomatoes or regular tomato chopped)
16 oz can Artichoke Hearts quartered, chopped
16 oz can Chickpeas / Garbanzo Beans
1/2 cup Green pepper, chopped
1/3 cup Red onion, chopped
1/4 cup Parsley, chopped
2 tbsp Olive Oil
1 tbsp Lemon Juice
2 Garlic cloves, minced
1 tsp Dijon Mustard
1/4 tsp Black Pepper, ground
Salt to preference

Directions

Mix the tomatoes, artichoke hearts, chickpeas, green pepper, red onion and parsley in a large bowl. In a separate bowl make the vinaigrette by whisking together the olive oil, lemon juice, garlic cloves, dijon mustard, black pepper, and salt. Pour the vinaigrette over the vegetables and mix well. Serve chilled. This salad tastes even better after sitting in the fridge for a few hours letting the flavors all combine.