Chick Pea Salad


From the Kitchen of: Allyson Monson
Source:

Ingredients:
'2 cups canned chick peas rinsed and drained
4 marinated artichoke hearts (I used a med. size bottle)
8 oz. very ripe cherry tomatoes, cut in half
8 scallions, sliced diagonally
a handful of fresh basil leaves, torn
a small bunch of chives, snipped
leaves from 4 sprigs of flat leaf parsley chopped
2 oz. fresh parm. cheese, shaved
1 tablespoon of black pepper
  Dijon dressing
1/2 cup of extra virgin olive oil
1 tablespoon of fresh lemon juice or sherry vinegar (I used the vinegar)
1 teaspoon Dijon Mustard
1 small garlic clove crushed
sea salt
fresh ground pepper
  
Directions:
'Put the dressing ingredients in a bowl and beat with a fork.  Add the chickpeas and artichokes, toss in the dressing and cover and chill for up to 4 hours