Ingredients:

• 12 oz jar marinated artichokes, drained of liquid
• 1/2 cup roasted red peppers, diced
• 1 15 oz can garbanzo beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced or diced
• HERBED VINAIGRETTE
• 1/3 cup rosemary extra virgin olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons maple balsamic vinegar
• 1/2 teaspoon garlic powder
• 1-2 Tablespoon fresh basil, chopped (or 1 1/2 teaspoons dried basil)
• 2 teaspoons fresh oregano, chopped (or 1 teaspoon dried oregano)
• salt & black pepper

Instructions:

Whisk dressing ingredients: in a liquid measuring cup or small bowl, whisk together all of vinaigrette ingredients together. Season with generous pinch of salt & black pepper to taste.

Toss salad with dressing: in a large bowl, arrange all of chopped vegetables. Drizzle with dressing and toss until coated, taste and adjust seasoning if needed and enjoy!