Yield: 4 servings
400mL chickpeas, drainer and rinsed
1 cup roasted red peppers, chopped
½ cup marinated artichoke hearts, chopped
1 cup sliced Kalamata olives, from a jar
1 green pepper, chopped
1/3 cup sun-dried tomatoes, chopped
½ cup red onion
1 cup feta cheese, cubed
1. Combine all of the ingredients in a large bowl. Stir using a wooden spoon until all of the vegetables are combined.
2. Add the cubed feta cheese and stir gently until the cheese is mixed well with the ingredients.
3. Place into a refrigerator to cool the salad and serve chilled.
Tips: This salad can be stored for up to 3 days.