Chickpea Antipasto

1 can (19 oz.) Unico or Cedar chickpeas, drained and rinsed
15 kalamata olives, pitted
3 roasted red peppers, cut in strips
6 artichoke hearts, broken up
3 oz Feta cheese, crumbled
cup Olive oil
cup Lemon juice
1 tbsp Maille Dijon mustard (do not substitute another brand or kind of mustard or it will not taste right)
1 clove garlic, finely minced
1 tsp dried oregano
1 tsp dried basil
Sea Salt
Fresh ground black pepper


Add chickpeas, olives, roasted red peppers and artichokes to bowl.
Gently add feta.
Blend together olive oil, lemon juice, garlic and Dijon to emulsify.
Add oregano, basil, sea salt and pepper to taste.
Mix together and let sit for flavors to meld.
Refrigerate for at least one hour or up to 24 hours.
Let come to room temp prior to serving.
Will keep in refrigerator for up to one week, but it tastes so good you will probably finish it well before that!