Chickpea, Sun Dried Tomato & Artichoke Salad with MISO MAYO

INGREDIENTS:

• 1 ½ cups dry chickpeas (about 3 cups cooked )
• 1 ¼ cups sun dried tomatoes (preferably not oil-packed )
• 1 can (14oz.) artichoke hearts
• 1/2 cups black olives, sliced
• 6 oz. vegan feta

DRESSING:

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon stoneground mustard
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1/4 cup MISO MAYO original

Cooking Instructions:

1. Combine all ingredients except feta in a large bowl. If you prefer, you can mix up the dressing ingredients in a separate bowl and pour over the mixture. I take the lazy way and just throw all the dressing components in with the rest of the salad, stirring as I go.
2. Add the tofu last since it will be the most delicate and susceptible to crumbling.
3. Toss gently a few times after adding the tofu.
4. Chill for at least two hours, really letting the flavours meld. Serve up just like a pasta salad.

Servings: about 8