italian antipasto salad w/ artichokes & red pepper

Ingredients For italian antipasto salad w/ artichokes & red pepper

• 1 jar

  7 oz. jar marinated artichoke hearts, cut into fourths (reserve marinade for dressing - see below)
• 2

  marinated roasted red bell peppers, cut into thin strips
• 1/4 lb

  provolone cheese, sliced and cut into thin strips
• 1/4 c

  pitted black olives, sliced
• 1

  roma tomato, seeded and chopped
• 1/2 sm

  red onion, thinly sliced
• 1/2 c

  canned chickpeas, drained
• 1/2 c

  canned kidney beans, drained
• LEMON VINAIGRETTE
• marinade from artichokes measuring 1/3 cup. if needed add additional olive oil to bring it to 1/3 cup
• 1/3 c

  fresh lemon juice
• 2 Tbsp

  red wine vinegar
• 1/4 tsp

  oregano & basil
• 1 clove

  garlic, minced or pressed
• 1/4 c

  green onions, minced
• 1 Tbsp

  parsley leaves, minced
• salt and freshly ground black pepper to taste