Mediterranean Bean Salad

• 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

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

tomatoes, zucchini, red pepper, chickpeas, olive, parsley, feta cheese, lemon, olive oil, garlic, mustard, salt, ground pepper

Taken from www.food.com/recipe/mediterranean-bean-salad-377336 (may not work)