Tomato Basil Chickpea Salad

This is my new go-to, make ahead, no lettuce, summer salad. It’s packed with all of my favorite ingredients – tomatoes, artichoke hearts, chickpeas, avocado, and basil, tossed in a light vinaigrette. It’s good for you, and tasty!

• 1 pint of cherry tomatoes, halved
• kosher salt
• 1 cup marinated artichokes hearts, quartered
• 1 1/2 cups chickpeas
• 6 basil leaves, cut into a chiffonade
• 1 avocado, cubed
• 3 tablespoons olive oil
• 1 1/2 tablespoons lemon juice
• 1 1/2 tablespoons grain mustard (dijon will also work)
• black pepper

1. Transfer the tomatoes in a strainer over a bowl. Add a generous dash of kosher salt, rubbing the tomatoes to coat evenly. Set aside for 15 to 20 minutes. Rub them again, and lightly squeeze to remove more of their juices.
2. In a medium bowl, combine tomatoes, artichoke hearts, chickpeas, and avocado.
3. In a small bowl, whisk the juice from the tomatoes with the lemon juice and grain mustard. Slowly drizzle in the olive oil, while whisking constantly to incorporate it. Add black pepper and kosher salt to taste. Pour over vegetables and toss. Note: If you’re making the salad ahead of time, add the avocado just before serving. Makes 4 to 5 servings.