Tuscan-Style Chickpea and Spinach Salad with Artichokes and Sun Dried Tomatoes

This turned out even better than I hoped it would. SUPER easy :-)

Serves 4- 6; 234 calories per serving

2 Tablespoon extra virgin olive oil

1/4 cup drained and julienned marinated sun-dried tomatoes, 1 tablespoon marinade reserved

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1 large garlic clove, finely chopped

1/2 teaspoon salt, preferable coarse sea salt, or to taste

freshly ground black pepper, to taste

1 (15 oz) can chickpeas, rinsed and drained

1 (6 oz) jar marinated quartered artichoke hearts, drained

4 scallions, white and green parts, thinly sliced

2 to 4 tablespoons chopped fresh basil

1 (9 oz) bad baby spinach

In a medium bowl, whisk together the oil, reserved sun- dried tomato marinade, lemon juice, mustard, garlic, salt, and pepper until thoroughly blended. Add the remaining ingredients, except the spinach and toss well to combine. Let stand about 10 minutes at room temperature to allow the flavors to blend; toss again. (If desired- At this point, mixture can be covered and refrigerated up to one day before returning to room temperature and continuing with the recipe.) Serve at room temperature, over the spinach leaves.