Iceberg lettuce, kalamata olives, sundried, tomatoes, and vegan pesto dressing!
- Chopped iceberg lettuce.
- 2 artichoke hearts, quartered.
- 1/4 cup cooked chickpeas.
- Sundried tomatoes in oil.
- Kalamata olives.
- Vegan pesto ( basil pesto (v gf)
- Extra olive oil for the pesto.
Toss together lettuce, artichoke hearts, chickpeas, a few sundried tomatoes, and kalamata olives. Whisk together some pesto and olive oil. Drizzle over the salad and enjoy! I love serving this with pasta.