• 1 cup sun-dried tomatoes in olive oil sliced
• 1 pound spinach chopped
• 1 1/2 oz cherry tomatoes chopped
• 1 1/2 cup cooked chickpeas or canned
• 1 cup olives
• 3/4 cup red onion slivered
• Vegan Parmesan optional

Dressing

• 6 tablespoon extra virgin olive oil or 1 tbsp tahini + 1 tbsp water
• 1 tbsp yellow mustard
• 2 tbsp cider vinegar
• 1 tbsp maple syrup
• 1/2 tsp dried oregano
• 1/4 tsp Kosher salt
• 1/8 tsp ground black pepper
• 1 clove garlic minced