INGREDIENTS
1
jar Artichoke hearts
3
Celery stalks
1 cup
Grape tomatoes
1 tbsp
Lemon zest plus 1 or 2 lemons
1
drained and cut into 2-inch slices One 14-ounce can hearts of palm
1
14- to 15-ounce can White beans or black-eyed peas, low-sodium
1
Kosher salt
3 tbsp
Olive oil, extra-virgin
1/4 cup
Pine nuts, toasted
4 oz
Feta