Veggie Salad With Roasted Red Pepper Dressing

• 6 ounces, weight Olives
• 14 ounces, weight Artichoke Hearts, Quartered
• 15 ounces, weight Garbanzo Beans (chickpeas)
• 1 whole Cucumber, Sliced
• 1/2 cups Bell Pepper, Chopped
• 12 ounces, weight Roasted Red Peppers (not In Oil)
• 1/2 cups Olive Oil
• 1 Tablespoon Nutritional Yeast
• 1 whole Lemon, Zest And Juice
• 10 whole Basil Leaves
• 4 pinches Himalayan Sea Salt
• 3 pinches Black Pepper

1. Combine all of the ingredients up to the chopped bell pepper. Set aside.
2. Combine remaining ingredients in a food processor or blender. Add salt and pepper to taste. Pour dressing over salad and combine.
3. Cover salad and keep in the fridge for at least thirty minutes to allow the flavors to meld, the veggies to get cold, and for the world to be a good place again. Yeah, this salad is serious stuff.

weight olives, hearts, cucumber, bell pepper, red peppers, olive oil, yeast, lemon, basil, salt, black pepper

Taken from tastykitchen.com/recipes/salads/veggie-salad-with-roasted-red-pepper-dressing/ (may not work)