Marinated Chickpea and Artichoke Salad with Feta

Ingredients

1 (15 ounce) cans chickpeas, rinsed and drained ( garbanzo beans)
1 (14 ounce) cans artichoke hearts, drained
1 (7 ounce) jars roasted sweet red peppers, drained and diced
1/2 cup pitted kalamata olives
1/2 cup crumbled feta cheese
3 scallions, finely sliced
1/4 cup chopped fresh parsley
1/4 cup red wine vinegar
1 -2 tablespoon chopped fresh mint
2 teaspoons za'atar spice mix (optional)
1 teaspoon sugar ( or to taste)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil

Directions
Place chickpeas, artichoke hearts, red peppers, olives, feta, scallions, and parsley into a salad bowl and toss lightly.
In another small bowl, mix together vinegar, mint, z'atar (if using), sugar, salt, and pepper.
Slowly add olive oil, whisking to blend.
Add dressing to salad and stir well.
Cover and refrigerate for several hours or overnight (best), to blend flavors.
Serve chilled.