INGREDIENTS
1/4 cup
olive oil
2 tbsp
red wine vinegar
1 tbsp
fresh lemon juice
1 tsp
dried oregano
1/2 tsp
dried parsley
1/2 tsp
garlic powder
1 tsp
Dijon mustard
Salt and pepper,
2
medium zucchini
1/2
small red onion, thinly sliced
1 14 ounce can
quartered artichoke hearts, drained
1/2 cup
halved pitted kalamata olives
1 15 ounce can
chickpeas, drained and rinsed
1/2 cup
crumbled feta cheese (optional)
2 cups
baby spinach
1 cup
cherry tomatoes, halved