I have not been grocery shopping as much as I used too which has been a good thing. It has forced me to try and use items around our house and get creative. Sunday night we grilled chicken and I tossed together this salad as our side dish. I just used all the veggies and herbs I had on hand and it turned out fantastic! The herbs and tangy lemon viniagrette give this salad mad flavor! So many different textures and flavors make this salad a real winner. It was perfect paired with our chicken we grilled. Enjoy!

H E R B Y C H I C K P E A S A L A D

1 can chickpeas drained and rinsed

2 small baby cucumbers diced

1 spring onion sliced (or red onion)

1 orange bell pepper diced

4 hearts of palm sliced

handful cherry tomatoes halved

feta cheese

1 tablespoon chopped parsley

1 tablespoon chopped basil

1 tablespoon chopped dill

1 tablespoon chopped chives

D R E S S I N G

1/4 cup olive oil

juice of one lemon

1 tablespoon dijon mustard

2-3 tablespoons red wine vinegar

salt and pepper

shake or whisk together

Assemble all veggies in a bowl and toss together. Then drizzle and mix with dressing. Best served room temperature.