Tomato Artichoke Salad

Salad

• 1 15 oz. can chickpeas, drained and rinsed
• 1 12 oz. bag frozen artichoke hearts, thawed and chopped
• 1 pint cherry tomatoes, chopped
• 1/4 red onion, sliced thin
• 1 handful fresh basil, chopped
• 1 handful fresh parsley, chopped
• 1 handful fresh mint, chopped
• 1 handful fresh chives, chopped (optional)
• 1 tablespoon capers (optional)
• crushed red pepper, to taste (optional)
  
  

Dressing

• WYW Italian Dressing or Balsamic Vinaigrette

OR

• 1 lemon, juiced
• 1/4 cup raisins or 3 deglet dates
• 2 tablespoons red wine vinegar
• 1 tablespoon balsamic vinegar
• 1 tablespoon minced garlic
• 1 tablespoon dijon mustard
• 1 teaspoon onion powder
• 1 teaspoon ground sumac
• black pepper, to taste

To Serve

• diced avocado
• chopped olives