italian antipasto salad w/ artichokes & red pepper

Ingredients

• 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 pound provolone cheese, sliced and cut into thin strips
• 1/4 cup pitted black olives, sliced
• 1 roma tomato, seeded and chopped
• 1/2 small red onion, thinly sliced
• 1/2 cup canned chickpeas, drained
• 1/2 cup 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 cup fresh lemon juice
• 2 tablespoons red wine vinegar
• 1/4 teaspoon oregano & basil
• 1 clove garlic, minced or pressed
• 1/4 cup green onions, minced
• 1 tablespoon parsley leaves, minced
• salt and freshly ground black pepper to taste