Vibrant Tuscan Artichoke Salad Blended with Italian Herbs

Ingredients

• 35 g red onion, cut thin or diced
• 150 g cherry tomatoes, sliced in half
• 400 g canned chickpeas (garbanzo beans), rinsed and drained
• 120 g roasted red peppers, chopped up
• 340 g artichoke hearts, marinated and drained
• Freshly ground black pepper, add as much as you like
• Sea salt, as much as you want
• 4 g fresh oregano, chopped up (or 2 g dried if that's what you've got)
• 8 g basil, fresh and chopped
• 2 1/2 ml garlic powder
• 10 ml maple syrup (swap with honey or sugar if prefer)
• 45 ml red wine vinegar
• 80 ml extra virgin olive oil