Wash, cut into small pieces and lightly steam the asparagus so it is still crisp.  Set aside to cool.

Drain can of chickpeas, then pour into a bowl.

Cut tomatoes and red pepper into chunks.  Chop garlic.  Add tomatoes and garlic to chickpeas.

Chop marinated artichoke hearts.  Add to bowl.

Add steamed asparagus pieces.

pour balsamic vinegar and olive oil over ingredients.  Add pepper to taste.