Peel and mince garlic. Mince the sun-dried tomatoes. Add both to a large salad bowl.
4 cloves garlic
18 sun-dried tomatoes, oil-packed
Zest and juice one lemon into the salad bowl. Thinly slice remaining lemon into rounds and set aside for garnish.
Add oil, honey, Dijon, and spices to the bowl; whisk to combine the dressing.
⅓ cup extra virgin olive oil
1 ½ tsp honey
1 ½ tsp Dijon mustard
1 ½ tsp salt
½ tsp oregano
½ tsp black pepper
Drizzle 1 tbsp dressing over each flatbread, then cut into 1½-inch wide strips and place on a baking sheet pan. Place in the oven (it doesn't have to be fully heated) and bake until crispy, 8-10 minutes. Remove from the oven.
2 flatbreads or naan
Meanwhile, peel, halve, and thinly slice the onion. Peel and thinly slice carrots into rounds. Add both to the bowl with the dressing.
½ medium red onion
Trim celery, then cut crosswise into ¼-inch pieces. Add to the bowl.
Trim and medium dice cucumber. Medium dice tomatoes; add both to the bowl.
Halve romaine leaves lengthwise, then thinly slice crosswise into shreds; add to the bowl.
Shave parsley leaves off the stems; discard stems and add leaves to the bowl.
Drain and rinse the beans; add to the bowl.
1 (15 oz) can garbanzo beans (chickpeas)
Drain and thinly slice artichokes; add to the bowl and toss to combine the salad.
2 (6 oz) jars artichoke hearts, marinated
To serve, divide salad between plates and top with feta. Serve with breadsticks and lemon slices. Enjoy!