Mediterranean Artichoke Salad
A refreshing and delicious salad made with roasted vegetables and a healthy oil-free tahini dressing!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Ingredients
Salad
- 14 Ounces Artichoke Hearts (freshly steamed or canned)
- 12 Ounces Power Greens or Mixed Greens
- 2 Red Bell Peppers (12 Ounces)
- 3 Zucchini (12 Ounces)
- 1/3 Cup Diced Red Onion
- 1/3 Cup Garbanzo Beans, Drained
- 2 Cups Cherry Tomatoes, Halved
- 1/2 Tsp Garlic Powder
- Salt (if desired)
Dressing
- 1 Batch No-Oil Lemon Tahini Dressing see notes
Instructions
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Heat oven to 400 Fahrenheit and line a large baking sheet with parchment paper.
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Cut your zucchini down the middle length-wise, then cut each half length-wise again, creating 4 long spears per zucchini. Place on the baking sheet and sprinkle with garlic powder (add salt if desired).
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Core your red bell peppers and cut each one in half. Place on the baking sheet with the zucchini, leaving room for the artichokes hearts.
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Cook for 25 minutes or until zucchini is tender and the red bell pepper is beginning to blister.
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Cut artichoke hearts, zucchini, and red bell pepper into bite-sized pieces.
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Add all ingredients to a large serving bowl.
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Serve with No-Oil Lemon Tahini Dressing (see notes) or just add balsamic vinegar!
Notes
- Click here for the recipe for No-Oil Lemon Tahini Dressing. Otherwise you can use balsamic vinegar.
