Chickpea Salad

A strange, but delicious salad that makes an incredible filling for a wrap with some fresh lettuce and tomatoes thrown in.

• Ready In: 20 mins
• Serves: 8-10

Ingredients

• 1⁄2 cup olive oil
• 2  tablespoons white wine vinegar or 2  tablespoons cider vinegar
• 2  garlic cloves, pressed (I add four)
• 2  teaspoons  chopped fresh dill (3/4 tsp dried)
• 3⁄4 cup  crumbled feta cheese
• 2⁄3 cup milk or 2⁄3 cup buttermilk
•  ground black pepper
• 3 (15 ounce) cans chickpeas
• 1⁄4 cup sun-dried tomato packed in oil, chopped, more to taste
• 1  cup  crumbled feta cheese
• 1⁄2 cup  pitted kalamata olive, halved, more to taste
• 1 (6 ounce) jar artichoke hearts, drained and coarsely chopped
•  red hot sauce, to taste
• 1  pinch  salt & pepper
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried oregano

Directions

1. For the dressing: In a blender, combine olive oil, vinegar, garlic, dill, and feta; puree until smooth. With the blender running, gradually pour in the milk/buttermilk and whirl until creamy. Add pepper to taste. (This dressing keeps in a covered container in fridge for a week).
2. For the salad: Mix everything together in a bowl.