Our daughter, Talia Moffitt, is guest blogging a vegan recipe today!
Prep time: 30 minutes
I made this summer salad this weekend for an Italian dinner and it was such a hit! It’s light, refreshing and chocked full of watery vegetables, which are perfect for hydrating in the middle of summer. Serve it as a side dish to pasta marinara and mangia!
1 can chickpeas, drained
1 can sliced black olives, drained
1 can artichoke hearts, drained and diced
2 tomatoes, chopped
1 1/2 cucumbers, peeled and chopped
1/2 package mushrooms, diced
2 tablespoons olive oil
Smokin’ Texas Gourmet Garlic Salt and Pepper, to taste
-Place all of the ingredients in a large bowl.
-Add the olive oil and toss to coat the salad. Season with Smokin’ Texas Gourmet Garlic Salt and Pepper, to taste.
-Chill the salad before serving.
For more healthy vegan recipes, visit my blog.