Ingredients¼ cup olive oil ¼ cup red wine vinegar 1 tablespoon dried oregano 1 tablespoon chopped garlic 1 (15 ounce) can chickpeas, drained 1 (6 ounce) can small black olives, drained 1 (6 ounce) jar marinated artichoke hearts, drained 1 (6 ounce) jar roasted red peppers, drained and chopped 3 ounces crumbled feta cheese 1 ½ ounces non-pareil capers, rinsed and drained 1 (10 ounce) jar dolmas (grape leaves), drained and rinsed(Optional)
Whisk together oil, vinegar, oregano, and garlic for the dressing in a small bowl until blended.
Mix together chickpeas, olives, artichoke hearts, roasted red peppers, feta cheese, and capers in a large bowl. Add dressing and toss to coat. Serve with dolmas, if desired.
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