Salad

• 2 cups of grape or roma tomatoes, halved
• ½ cup olive-oil marinated artichoke quarters
• 1 can chickpeas, rinsed and drained
• 3 roasted red peppers from a jar, chopped
• 2 big sun-dried tomatoes in olive oil, chopped
• ¼ red onion, diced or sliced finely on a mandolin
• 1-2 cups arugula

Dressing

• Zest of 1 lemon
• 1 garlic clove, grated
• 1 Tbsp. wholegrain mustard
• ¼ cup olive oil
• ½ cup herbs (we used basil, parsley, and mint leaves)
• ⅓ cup toasted walnuts, chopped

1. Make the dressing by combining all ingredients in a blender and blitzing until mostly smooth. You can also chop the herbs and walnuts finely and combine into a bowl. Set aside.
2. Combine all the salad ingredients into a separate bowl, then toss with enough dressing to coat. Salt and pepper to taste.