PANTRY SALAD

Prep 15 min. | Total 15 min. Makes: 4 Servings

Dish up a hearty salad of chickpeas, artichoke hearts and sweet red pepper in a tangy Dijon dressing. Crusty bread on the side is a must. 2tsplemonzest 2tbsplemonjuice

1 tsp Dijon mustard

1 garlic clove, minced

1/4 tsp salt

1/4 cup olive oil 540-mL can chickpeas, drained and rinsed 398-mL can quartered artichoke hearts, drained, rinsed and chopped

1 sweet red pepper, finely chopped

1/4 cup chopped parsley

1. Whisk lemon zest and juice with Dijon, garlic and salt in a medium bowl. Whisk in oil. Stir in chickpeas, artichokes, pepper and parsley.

Camp prep tip: Salad can be made ahead, packed in a resealable bag and refrigerated. Store in a cooler until ready to serve.