Dressing

• 5 Tbsp. oil reserved from sun-dried tomatoes jar (in salad, below), or extra virgin olive oil
• 2 1/2 Tbsp. sherry vinegar (Note 1)
• 1 medium garlic clove, minced using garlic press (or finely grated)
• 1/4 tsp ground coriander
• 1/4 tsp cooking salt/kosher salt
• 1/4 tsp black pepper

Salad

• 2 x 400g/14 oz. cans chickpeas, drained
• 3 packed cups baby rocket/arugula leaves, roughly torn by hand
• 350g/12 oz. jar roasted red pepper strips, drained, roughly chopped
• 200g/7 oz. jar marinated artichoke hearts, drained, roughly chopped
• 1/2 cup sliced black kalamata olives
• 3/4 cup sun-dried tomato strips in oil, chopped into 1.25 cm / 1/2″ pieces (reserve oil from jar for Dressing) (3 oz.)
• 250g/8oz cherry tomatoes, halved
• 1/3 cup coriander/cilantro leaves, roughly chopped
• 200g/7 oz. Danish feta (or Greek), crumbled