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2 cups lettuce, chopped ( I recommend iceberg or romaine)
1 baby cucumber, chopped
1/4 cup artichoke hearts, chopped
1/4 cup sun-dried tomatoes, chopped
1/4 cup shredded vegan cheese (optional)
2 tbsp hemp hearts
½ cup chickpeas

2 tbsp extra virgin olive oil
1.5 tbsp red wine vinegar
1.5 tsp dijon mustard
Salt & pepper


1. In a bowl add the lettuce, cucumber, artichoke hearts, sun-dried tomato, cheese and hemp hearts
2. Whisk dressing ingredients together
3. Add chickpeas to a small bowl and top with  ½ the dressing
4. Add remaining dressing to the salad and toss
In a small bowl add the chickpeas and then pack in the salad
5. Flip the bowl over onto a plate and enjoy!