Name: Artichoke salad with watercress, almonds and lemon mustard vinaigrette
Prep time: 10 min
Total time: 10 min
Ingredients: 1 1/2 cups chickpeas; 1 1/2 cups marinated artichoke hearts; 1 small Lebanese cucumber; 3 spring onions; 2 cups watercress or your favourite salad greens; 1/3 cup flaked almonds (lightly toasted); 1/2 tsp dijon mustard; 3 tbsp extra virgin olive oil; 2 tbsp freshly squeezed lemon juice; salt and pepper (to taste)

Vegan

Bowl

Place the chickpeas in a large bowl. Thinly slice the spring onions and cucumber. Quarter the artichoke hearts and add to the chickpeas along with the spring onions and cucumber. Add the watercress and toss well to combine.

Make the vinaigrette by placing all of the ingredients in a jar and shaking well to emulsify. Taste and adjust the seasonings and necessary.

Just before serving dress the salad. Begin by adding half the dressing and tossing the salad well, to coat. Add more, to taste. Finally, sprinkle with the toasted flaked almonds.

Artichoke salad with watercress, almonds and lemon mustard vinaigrette

Utensils needed:

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