cans of artichoke heart, drained and cut in half Olive oil Romaine lettuce, chopped can of chickpeas, drained and rinsed onion, thinly sliced finely chopped parsley red bell pepper, diced white wine garlic clove, minced Italian seasoning salt
Pat dried the artichokes with a paper towel. Place in the air fryer basket in a single layer, spritz with oil,
and air fry to for 10 minutes, shaking the basket halfway through.
Meanwhile, whisk together olive oil, wine, minced garlic, Italian seasoning, and salt until well combined.
Arrange the lettuce, chickpeas, onion, bell pepper, air-fried artichoke hearts, and parsley in a large bowl.
Drizzle with dressing and toss until coated; taste and adjust salt if need it