Chick Pea Salad w/ Lemon Balsamic Dressing

When I think of this salad, I think: simple, fresh, healthy, crunch, sweet, savory.  With protein and veggies mixed in, you can't go wrong.   The marinated artichoke hearts give it an extra yummy flavor, and the flat leaf parsley and lemon freshen it up!  The dressing is the sweet/savory part with a garlic kick.  In a pinch, you can use a balsamic vinaigrette dressing and squeeze lemon over the top.  Just be careful to buy a dressing without high fructose corn syrup HFCS.  Read your labels!

click photo to enlarge

Ingredients:
1 small red bell pepper, diced
1 can organic chick peas (garbanzo beans)
handful of flat leaf parsley, washed and diced
1/2 cup organic shelled edemame
1/2 cup frozen corn, thawed
1-6.5 oz jar of marinated artichoke hearts

Dressing:
1 tsp. olive oil
2 tsp.  organic balsamic vinegar
1 tsp. Agave nectar
1-2 garlic cloves, minced
1/4 tsp. fine sea salt
1/2 lemon, squeezed (2-3 tablespoons)
pepper to taste

In a small bowl, whisk up dressing and set aside.  Drain and dice artichoke hearts.   Drain and rinse chick peas.  Add all salad ingredients to a medium bowl and toss with dressing.  Chill for 1 hour.  I don't know how many servings this is because I almost ate the whole thing in one sitting.  You can share; I'm just really really selfish.