Recipe Adapted from Vegetarian Times
1/4 c balsamic vinegar
2 tsp Dijon mustard
1 tsp maple syrup
1 clove garlic
1/4 tsp salt
1/8 tsp black pepper
1/4 c olive oil
1 tbs fresh tarragon
1/2 lb green beans, trimmed and cut into 1-inch pieces
15 oz can of chickpeas, rinsed and drained
1 c cherry tomatoes, halved
6 oz can of artichoke hearts, drained and chopped
1/2 c pitted kalamata olives, halved
1/4 c sliced red onion
1/4 c finely chopped Italian parsley
Fill large pot with 1 inch of water and set steamer basket in pot. Cover, and bring water to a boil. Place green beans in steamer basket. Cover, reduce heat to medium-low and steam 2 - 3 minutes, or until green beans are crisp-tender. Cool.
Toss green beans with all remaining salad ingredients and place in large serving bowl.
For the dressing, blend vinegar, mustard, maple syrup, garlic, salt and pepper in blender or food processor until smooth. With machine running, gradually add oil and tarragon through feed tube, and blend until smooth. Pour dressing over salad, and toss to coat. Serve at room temperature.