Mediterranean Bean Salad - cooking recipe

Ingredients

1 tomatoes, seeded, chopped
1 small zucchini, quartered and sliced into 1/2-inch slices
1 roasted red pepper, chopped (roast it in the oven, skin side up and then the skin peels right off)
1 (15 ounce) can chickpeas, drained
1 (6 ounce) jar marinated artichoke hearts, drained
1/4 cup chopped pitted kalamata olive
parsley
4 ounces feta cheese, crumbled
1 lemon, juice of
1/4 cup olive oil
1 garlic clove, pressed
1 teaspoon Dijon mustard
1/2 teaspoon salt
finely ground pepper

Preparation

Stir together tomato, zucchini, red pepper, chickpeas, artichoke, cheese, olives and parsley in a bowl; set aside.
Whisk together lemon juice, olive oil, garlic and mustard in a small bowl.
Pour over salad and toss well to combine.
Season with salt and pepper to taste.
Let stand at room temperature one hour before serving.
Enjoy.