Tossed Salad with Artichoke Hearts and Chickpeas

Ingredients

• Cherry tomatoes

  Red, ripe, raw, year round average

  ¼ cup cherry tomatoes or 37g

• Cucumber

  With peel, raw

  ¼ cup slices or 26g

• Lettuce

  Romaine or cos, raw

  1 cup shredded or 47g

• Olives

  Ripe, canned (small-extra large)

  2 tbsp or 17g

• Onions

  Raw

  ¼ cup, sliced or 29g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt

  2 tbsp or 21g

• Artichokes

  (globe or french), cooked, boiled, drained, with salt

  ¼ cup hearts or 42g

• Sunflower seed kernels

  Seeds, dry roasted, without salt

  2 tbsp or 18g

• Blue or roquefort cheese dressing

  Salad dressing, commercial, regular

  2 ½ tbsp or 38g

Directions

1. Chop the tomatoes, cucumber, lettuce, olives, and onions.
2. Drain and rinse the chickpeas and artichoke hearts.
3. In a large bowl, combine the chopped tomatoes, cucumber, lettuce, olives, onions, chickpeas, and artichoke hearts.
4. Sprinkle with sunflower seed kernels.
5. Drizzle the blue cheese dressing over the salad and toss to coat. Enjoy!

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