Mediterranean Artichoke Salad

dressing

• 1/4 cup extra virgin olive oil
• 2 Tbsp marinated sun dried tomatoes
• 1 clove garlic
• 1 Tbsp lemon juice
• 1 Tbsp red wine vinegar
• .5 oz basil leaves
• salt to taste

salad

• 15 ounce canned chickpeas, well drained and rinsed*
• 1 cup (heaped) marinated artichoke hearts
• 1/4 small red onion, slivered
• 1 cup assorted olives, sliced or halved
• 1/2 cup bell pepper, julienned
• 1/2 cup cherry tomatoes, halved
• 1/2 cup diced feta cheese
• 1/4 cup marinated sun-dried tomatoes
• 1/2 cup marinated peppers
• 2 Tbsp minced fresh parsley
• Fresh cracked black pepper to taste