Ingredients:
- FOR THE SALAD:
- 2 cans (15 Oz. Size) Chickpeas, Drained And Rinsed
- 1 Tomato (cubed)
- 1 Shallot, Minced
- 1 cup Shredded Carrots
- 1 cup Chopped Marinated Artichoke Hearts
- ¼ cups Fresh Flat Leaf Parsley
- FOR THE DRESSING:
- 4 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Balsamic Vinegar
- 2 Tablespoons Lemon Juice
- 1 clove Garlic, Minced
- 2 Tablespoons Ground Flax
- 2 Tablespoons Dijon Mustard
