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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

  1. Heat oven to 400 Fahrenheit and line a large baking sheet with parchment paper.
  2. 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).

  3. 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.

  4. Cook for 25 minutes or until zucchini is tender and the red bell pepper is beginning to blister.
  5. Cut artichoke hearts, zucchini, and red bell pepper into bite-sized pieces.
  6. Add all ingredients to a large serving bowl.
  7. Serve with No-Oil Lemon Tahini Dressing (see notes) or just add balsamic vinegar!

Notes