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Ingredients

• Salad:
• 1 cup chopped plum tomato
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 1 (19-ounce) can chickpeas (garbanzo beans), drained
• 1 (19-ounce) can red kidney beans, drained
• 1 (14-ounce) can quartered artichoke hearts, drained
• 
  Dressing:
• 1/4 cup (1 ounce) feta cheese, crumbled
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 1/2 teaspoons spicy brown mustard
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 garlic clove, minced

Description

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