INGREDIENTS
1 14 ounce can
Artichoke hearts
2 cups
Baby spinach
1 cup
Cherry tomatoes
1 15 ounce can
Chickpeas
1/2 tsp
Garlic powder
1 tsp
Oregano, dried
1
Red onion, small
2
Zucchini, medium
1 tsp
Dijon mustard
1/2 cup
Kalamata olives, pitted
1 tbsp
Lemon juice, fresh
1
Black pepper, freshly ground
1
Kosher salt
1/4 cup
Olive oil, extra virgin
2 tbsp
Red wine vinegar