Chickpea Summer Salad

2 15 oz. cans chickpeas (garbanzo beans), drained
2 15 oz. cans blackeyed peas, drained
2 15 oz. cans artichoke hearts, drained and quartered
4 large tomatoes, diced
½ large yellow onion, diced
6 cloves garlic, crushed
1/3 cup olive oil
1/3 cup balsamic vinegar
Fresh ground black pepper and sea salt to taste

Place drained chickpeas, blackeyed peas and artichoke hearts into a large bowl. Add diced tomato, onion and crushed garlic. Whisk olive oil and balsamic vinegar together in a small mixing bowl; pour over bean mixture. Mix thoroughly with a large spoon until all ingredients are mixed well and thoroughly coated. Add fresh ground black pepper and sea salt to taste. This summer bean salad is perfect for those days when it’s too hot to even look at the stove.