I made the following salad for a potluck dinner. As usual, measurements are very approximate.
2 cups cooked chickpeas (I cook mine from dry, but tinned are OK)
Sliced Kalamata olives
Sliced artichoke hearts. Use hearts marinated in olive oil, as the ones marinated in water don’t have enough flavour.
2 diced potatoes, roasted in olive oil, oregano, and thyme. I did not peel them
Salt, to taste.
White balsamic vinegar
Mustard of choice. I used a black olive mustard, because one can’t have too many olives.
Mix all the salad ingredients, except the potatoes, and toss with the dressing to coat. Refrigerate for a few hours to let the flavour blend.
Before serving, add the diced roasted potatoes, and mix well. If you add the potatoes too soon, they will get soggy.