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Ingredients
  • One 14- to 15-ounce can low-sodium white beans or black-eyed peas, rinsed and drained
  • One 14-ounce jar artichoke hearts, drained, rinsed and quartered
  • One 14-ounce can hearts of palm, drained and cut into about ½-inch slices
  • 4 ounces crumbled feta
  • 3 to 4 celery stalks, peeled and cut into about ½-inch pieces, plus some coarsely chopped celery leaves
  • 1 cup grape tomatoes, cut in half
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely grated lemon zest plus 1 or 2 lemons, halved
  • Kosher salt
  • ¼ cup pine nuts, toasted
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