Chopped Veggie Salad with Sun-Dried Tomato Dressing & Breadsticks

[Sincerely-Food-Chef]

Ingredients

• 2 (6 oz) jars artichoke hearts, marinated
• 2 medium carrots
• 4 sticks celery
• 1 (4 oz) pkg crumbled feta cheese
• 1 English cucumber
• 2 flatbreads or naan
• 1 (15 oz) can garbanzo beans (chickpeas)
• 4 cloves garlic
• 1 small bunch Italian (flat-leaf) parsley
• 1 ½ lemons
• ½ medium red onion
• 1 head romaine lettuce
• 18 sun-dried tomatoes, oil-packed
• 2 tomatoes
• black pepper
• Dijon mustard
• extra virgin olive oil
• honey
• oregano, dried
• salt

Instructions

1. Preheat oven to 425°F.
2. Wash and dry the fresh produce.
   • 1 ½ lemons
   • 2 medium carrots
   • 4 sticks celery
   • 1 English cucumber
   • 2 tomatoes
   • 1 head romaine lettuce
   • 1 small bunch Italian (flat-leaf) parsley
3. 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
4. Zest and juice one lemon into the salad bowl. Thinly slice remaining lemon into rounds and set aside for garnish.
5. 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
6. 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
7. 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
8. Trim celery, then cut crosswise into ¼-inch pieces. Add to the bowl.
9. Trim and medium dice cucumber. Medium dice tomatoes; add both to the bowl.
10. Halve romaine leaves lengthwise, then thinly slice crosswise into shreds; add to the bowl.
11. Shave parsley leaves off the stems; discard stems and add leaves to the bowl.
12. Drain and rinse the beans; add to the bowl.
    • 1 (15 oz) can garbanzo beans (chickpeas)
13. Drain and thinly slice artichokes; add to the bowl and toss to combine the salad.
    • 2 (6 oz) jars artichoke hearts, marinated
14. To serve, divide salad between plates and top with feta. Serve with breadsticks and lemon slices. Enjoy!
    • 1 (4 oz) pkg crumbled feta cheese