Jonny s Easy Garbonzalicious Tangy Artichoke and Bean Salad

2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed

1 (16 ounce) can dark red kidney beans, drained and rinsed

1 (15 ounce) can light red kidney beans, drained and rinsed

1 (14 ounce) can artichoke hearts, drained, quartered

1 (6 ounce) can jumbo black olives, halved

6 radishes, chopped

2 carrots, coarsely grated

⅔ cup extra virgin olive oil

⅓ cup red wine vinegar

1 teaspoon garlic powder

1 teaspoon Italian seasoning

½ teaspoon onion powder

¼ teaspoon ground black pepper

¼ cup sunflower seeds

Combine garbanzo beans, dark and light red kidney beans, artichoke hearts, olives, radishes, and carrots in a large glass bowl.

Whisk together the olive oil and vinegar in a small glass bowl. Add the garlic powder, Italian seasoning, onion powder, and black pepper; whisk to combine. Pour dressing over the bean mixture and toss carefully to evenly distribute. Cover and refrigerate for at least 4 hours before serving. Stir every hour to redistribute dressing.

Sprinkle with sunflower seeds to serve.