Ingredients

• 2 jars (each 6 oz/170 ml) artichokes drained and quartered
• 1/3 cup drained oil packed sun dried tomatoes finely chopped
• 1 can chickpea drained and rinsed
• 2 cups thinly sliced celery
• 1 sweet yellow pepper chopped
• 1 sweet green pepper chopped
• 1 sweet red pepper chopped

Dressing:

• 1/3 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1/2 teaspoon each salt and pepper
• 1/2 teaspoon dried Italian herb seasoning