Greek Chickpea Artichoke Salad

Greek Chickpea Artichoke Salad

• 1 15-oz. can chickpeas (garbanzo beans), drained
• 1 14-oz. can artichoke hearts, drained and chopped
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1/2 C. Kalamata olives, chopped
• 1/4 C. fresh parsley (I used parsley flakes)
• 2 Tbsp. olive oil
• 2 Tbsp. lemon juice
• 1 Tbsp. balsamic vinegar
• salt and pepper to taste

Mash the garbanzo beans slightly, enough to form a slight paste around them so the other ingredients cling to them.  In a small bowl, combine olive oil, lemon juice, vinegar.  Add remaining ingredients.  Chill well before serving.  Serve by itself or over spinach leaves.

Serving size:  approx. 3/4 C.