Ingredients
1 large shallot, diced
3 cloves garlic, minced
1 Tbsp minced fresh rosemary or thyme (or 1 tsp dried)
1 can (15 oz) artichoke hearts in water, drained and rinsed
2 cans (15 oz each, for a total of 3 cups) chickpeas, drained and rinsed
1/4 cup sun-dried tomatoes, julienned (avoid oil-packed if possible)
1/4 cup chopped roasted red bell peppers
1 Tbsp freshly squeezed lemon juice
Sea salt and ground black pepper (optional)

Directions

1. Water-sauté the shallot until translucent over medium heat. Add the garlic and sauté 3 minutes longer. 
2. Add the chickpeas, sundried tomatoes, and roasted peppers to a large bowl. 
3. Add the rosemary and artichoke hearts to the skillet and stir frequently, letting the artichoke hearts get slightly browned. 
4. Pour the shallot-artichoke mixture into the bowl and mix well to combine. Sprinkle with the fresh lemon juice and season with salt and pepper to taste.