ChickPea Salad

 This is something I created on the fly as a take on the Mediterranean Greek Salad.

• 1 14.5 oz can chickpeas, drained (reserve the liquid)
• 1/4 cup chopped artichoke hearts
• 1/2 cup chopped tomatoes
• 1-2 tbsp chopped red onion
• 1 cup cooked bulgur
• 2 tbsp sliced green onion
• 1/4 cup crumbled goat cheese
• Toss everything together and set aside
• The Dressing:
• 1/4 cup liquid from the canned chickpeas
• 1/4 tsp ground mustard
• 1/4 tsp salt
• 1 1/2 tsp apple cider vinegar
• 1-3 tsp stevia
• 3/4-1 cup avocado oil

1. Place the liquid into a tall glass or cup with the ground mustard, salt, vinegar and sweetener and blend on high (you would do this with an immersion blender; for use with a blender, blend on high)
2. Measure out the oil into a glass cup with a spout and ramp up the blender slowly drizzling in the oil from drops to a thin, steady stream. Go very slowly!
3. You will need to chill it.
4. At the end, take out the amount of the dressing base you want to use, mix it with Italian seasoning and additional oil and lemon juice until its thinned. Drizzle into salad.