INGREDIENTS
1 14 ounce can
Artichoke hearts
1/4 cup
Flat-leaf parsley, leaves
1 15 ounce can
Garbanzo beans
1
Lemon, Juice of
1/2 tsp
Oregano, dried
1/2
Red onion, small
1/4 cup
Sun-dried tomatoes, dry packed
1 tbsp
Capers
1/3 cup
Kalamata olives, pitted and roughly chopped
3/8 cup
Vegan mayonnaise
1/3 cup
Red peppers, jarred roasted
1
Sea salt and freshly ground black pepper