Mediterranean Inspired Chickpea Chopped Salad

Ingredients

• 14 ounce can water-packed artichoke hearts, drained, rinsed, and roughly chopped
• 3 roasted red peppers, drained if jarred, medium-diced
• 1 large English cucumber, unpeeled, medium-diced
• 1/2 cup pitted Kalamata olives, roughly chopped
• 15 ounce can chickpeas, drained and rinsed
• 8 ounce ball mozzarella, cut into small cubes
• 1 cup packed fresh basil, finely chopped
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• Juice of 1 lemon (about 3 tablespoons)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Method

1. In a large bowl, mix the chopped artichoke hearts, roasted peppers, cucumber, and olives.
2. Add the chickpeas, mozzarella cubes, and chopped basil, and stir to combine.
3. In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic powder, oregano, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss until everything is well coated.
5. Serve right away, or refrigerate in a sealed container for 8-12 hours to let the flavors deepen before serving.