Drain the chickpeas and black-eyed peas and place them in a large mixing bowl. Artichoke hearts, chopped (into eighths if they’re whole, or into quarters if already halved). Chop the tomatoes and dice the onion; combine the artichokes, tomatoes, and onion in a mixing bowl. Crush the garlic cloves with a garlic press and toss them into the luscious pile of goodies.
In a small bowl, whisk together the olive oil and balsamic vinegar, then drizzle over the pile. Your mouth should be watering right about now. Add a generous pinch of parsley, then season with salt and pepper to taste. With a large spoon, thoroughly combine all of the ingredients and coat them with vinaigrette.
If you want the vinaigrette to be tangier, increase the ratio of balsamic vinegar to olive oil! If you want the salad to be juicier, increase the overall amount of oil and vinegar.
You can also experiment with different vinegar flavors to see which one you prefer. This dish pairs well with red wine or raspberry balsamic vinegar.
Fresh ground salt and pepper can be added to the oil and vinegar mixture, sprinkled over the ingredients before stirring, or both.
Fresh chopped basil–or any other fresh organic herb you think would complement this dish–is also an option. You can also use organic scallions (green onions) instead of diced onions to add more color.