Ingredients

• Salad:

• 3 cans drained and rinsed chickpeas

• 1 can drained and squeezed artichoke hearts, chopped

• 1 small red onion, sliced thin

• Handful fresh parsley, chopped

• 1 or 2 Roma/paste tomatoes diced

• Dressing:

• 1 T lemon juice

• 3 T red wine vinegar

• 1/4 cup olive oil

• 1/4 tsp salt or to taste

• 1/2 tsp dried oregano

• Black pepper to taste