Za'atar Chickpea and Artichoke Salad

By michaelmeiner

Ingredients

• 15 ounce can chickpeas
• 14 ounce can artichoke hearts -- reserved oil
• 7 ounce jar roasted sweet red peppers -- drained and diced
• 1/2 cup pitted kalamata olives
• 3 scallions
• 1/4 cup chopped fresh parsley
• 1/4 cup red wine vinegar
• 1 or 2 Tablespoons chopped fresh mint
• 2 teaspoons za'atar
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup olive oil -- (use the oil from the artichoke hearts)

Preparation

Step 1

Place chickpeas, artichoke hearts, red peppers, olives, scallions and parsley in a bowl and toss lightly. In another small bowl, mix vinegar, mint, za'atar, sugar, salt and pepper. Slowly add oil to blend.

Add dressing to salad and stir well. Refrigerate for several hours or overnight to blend flavors.