Quick and Easy Artichoke Salad

Ingredients

▢½ red onion, diced tiny
▢½ of a lemon
▢1 (14-ounce) jars of artichoke hearts in water, drained
▢1 pint of cherry tomatoes, halved
▢½ cup of black olives, pitted and sliced
▢1 can of garbanzo beans, drained and rinsed
▢½ cup of chopped parsley
▢5 ounces of baby arugula
▢Storebought or homemade Balsamic Vinaigrette

Instructions
In a large salad bowl, add the onion and the juice of ½ a lemon. Mix well and set aside for 5 minutes while you prep the rest of the ingredients. The lemon juice will help “cook” some of the strong flavor of the raw onion.
After 5 minutes, add the artichokes, tomatoes, olives, garbanzo beans, parsley and 2-3 tablespoons of dressing. Mix well. Add the arugula and toss until all ingredients get evenly distributed in between the arugula.
Serve with more dressing on the side.

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