These colourful ingredients deliver a full spectrum of nutrition and taste.

Salad Ingredients

• 1 can (796 ml) chickpeas, rinsed
• 1 can (340 ml) corn kernels
• 1 yellow pepper, diced
• 1 orange pepper, diced
• 1 red pepper, diced
• 1 small red onion, finely diced
• 1 green apple, skin on, diced
• ½ English cucumber, diced
• ¾ cup mini carrots, sliced to rounds
• ¾ cup celery, diced
• ¼ cup sliced Kalamata olives

Dressing Ingredients

• ½ cup olive oil
• 3 tbsp. lemon juice
• 1 tbsp. mustard
• ¼ tsp. each herbes de Provence, parsley, salt
• Salt is limited due to Kalamata olives, but you may add more to taste, if preferred.

Instructions

Chop all ingredients and mix with chickpeas and corn. Add dressing and mix. Salad can be stored in the fridge for 3-4 days.

Yields 4–6 meal portions.

Bon appétit!

Optional: For an impressive presentation, you can layer each colourful ingredient in a glass bowl. Combine corn with yellow peppers, carrot with orange peppers, celery with green apples. Olives decorate the top. Drizzle dressing slowly, allowing it to coat all areas of the salad. Display layered salad and mix before serving.

For extra protein: Add in your favourite; we really enjoy shredded cooked chicken or canned tuna.