By JULIE WHITE

Chickpeas are in inexpensive ingredient that can be used as a main course or a veggie side dish. This recipe is a perfect salad to make ahead as the chickpeas absorb the dressing and soak up lots of flavor. You can also add other vegetables you like or olives or salami-type meats if desired.

Salad ingredients:

• 2 cans chickpeas, drained and rinsed
• 4-5 marinated artichoke hearts, chopped
• 4-5 sun-dried tomatoes in oil, sliced
• 8 ounces cherry tomatoes, sliced in half
• 4 green onions, sliced thin
• 1/4 cup chopped flat leaf parsley
• 1/4 cup fresh shaved parmesan cheese (in the fresh cheese section)
• 1 fennel bulb, trimmed and sliced very thin

Dressing:

• Juice of 1/2 of a lemon
• 1/4 cup of extra virgin olive oil
• 1 tablespoon Dijon mustard or honey mustard
• 1 small garlic clove, finely minced
• Salt and pepper to taste

Directions:

Combine all of the ingredients in a large bowl. Toss well and chill. Sprinkle some extra cheese on top before serving. Saves really well in the refrigerator.

“Dawn always comes after the darkness.” —Lisa Wingate