Whisk zest and juice from 1 lemon with 1 tsp Dijon mustard, 1 large minced garlic clove, 1 tsp dried sage leaves and 1/4 tsp salt in a medium bowl. Whisk in 1/4 cup olive oil. Drain and rinse a 398 mL can of artichokes and slice. Drain and rinse a 546 mL can of chickpeas. Add both to dressing. Stir until well coated.