Italian Chickpea Salad with Artichoke, Carrot, Celery & Bell Pepper

Directions

1. Drain and rinse the chickpeas in a colander and let them drain well.
2. In a medium bowl, whisk together the extra virgin olive oil, white wine vinegar, brown sugar, and the spices until the dressing looks smooth.
3. Peel, trim, and finely dice the carrot; add the pieces to the dressing.
4. Trim and finely dice the celery; fold into the bowl with the carrot and dressing.
5. Seed and finely dice the red bell pepper; add to the mixture.
6. Shave the parsley leaves from the stems, mince them, and stir into the bowl.
7. Drain and finely chop the marinated artichoke hearts, then add them along with the chickpeas to the dressing mixture and toss to combine.
8. Taste and adjust seasoning if needed, then divide the salad between plates or bowls to serve.