ABOUT THE RECIPE:

Serve this pretty and hearty Chickpea and Artichoke Salad for lunch, brunch or a light supper.

Makes 4 to 6 servings

1 can (14 to 15 ounces) chickpeas (garbanzo beans), drained and rinsed
2 to 3 ounces baby spinach, finely chopped
5 to 6 sweet mini peppers (or 1 medium red or orange bell pepper), seeded and thinly sliced
1 can (14 to 15 ounces) water-packed artichoke hearts, drained and chopped
2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
2 tablespoons balsamic vinegar or freshly squeezed lemon juice
1/8 teaspoon smoked paprika
1/8 teaspoon garlic powder
Salt, to taste
Freshly ground black pepper, to taste

Put the chickpeas, spinach, mini pepper slices, artichoke hearts, olive oil, maple syrup, vinegar (or lemon juice), paprika and garlic powder into a large bowl. Gently stir together with a large spoon to thoroughly combine. Taste and add salt and pepper, as desired.

Cover and refrigerate for 2 to 3 hours to allow the flavors to develop. Divide between four to six bowls and serve.