Ingredients
1 pound asparagus, trimmed & chopped
15 ounce can of chickpeas, drained & rinsed
1 carrot, peeled & chopped
6 easter radishes, trimmed & sliced
1 English cucumber, peeled & chopped
1/4 cup chopped red onion
1 pint cherry tomatoes, halved
1 orange bell pepper, seeded & chopped
15 ounce can artichoke hearts, drained & chopped
1/4 cup avocado oil
1/8 cup white balsamic vinegar
2 ounces crumbled feta cheese
Sea salt and pepper
Directions
1
Add all of the chopped vegetables to a large mixing bowl.
2
Add avocado oil (any light oil will do) and the white balsamic vinegar (regular balsamic is just fine). Toss until all of the veggies are fully coated.
3
Salt and pepper to taste.
4
Top with crumbled feta and serve.
5
Enjoy!