Mediterranean-Inspired Chickpea Salad

By Caleb Zulawski

4.5 / 5

10min

0min

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¼ 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