No-Cook, Eat-in-the-Heat Dinner Recipe

Excessively hot, making it impossible to cook? I know the inclination. The Upper east has encountered some genuine scorchers as of late, so as opposed to cooking supper and enduring in my hot kitchen, I search out no-cook dinners that can be eaten in the warmth and put together in not more than minutes. 

Here's one of my top picks that calls for 5 primary fixings: artichoke hearts, chickpeas, grape tomatoes, tricks, and new blended greens– all of which are nutritious, tasty, and fulfilling. What's more, the best part about this formula is that it just requires one blending dish to get ready. No compelling reason to turn on the stove!

Fixings: 

• 6-8 mugs blended greens 
• 14 ounces canned artichoke hearts, quartered and depleted 
• 3/4 glass canned chickpeas, flushed and depleted 
• 3/4 glass grape tomatoes, divided 
• 1 tbsp escapades 
• 1 tbsp Dijon mustard 
• 1/2 tsp lemon juice 
• 1 tsp minced garlic 
• 1/8 tsp ocean salt 

Headings: 

• Join artichoke hearts, chickpeas, tomatoes, escapades, mustard, lemon juice, garlic, and ocean salt in a substantial dish. Blend well until artichoke hearts, tomatoes, and chickpeas are completely covered. 
• Place blended greens on two plates. Partition artichoke blend fifty-fifty and serve on top of blended greens. 

Makes 2 servings