• 15 ounces One Can Chickpeas drained and rinsed
• 1 Large Sweet Pepper or Bell Pepper stems and seeds removed
• 1 English cucumber halved lengthwise and cut into rough chunks
• 1 Pint cherry tomatoes halved
• ½ medium red onion diced
• ½ Cup pitted black or kalamata olives roughly chopped
• ½ Cup crumbled Feta cheese
• 2 tablespoons chopped fresh oregano
• 2 tablespoons fresh thyme leaves
• ¾ Cup Brined Artichokes chopped
• Kosher salt and freshly ground black pepper to taste

For the dressing:

• ¼ Cup extra virgin olive oil
• 2-3 tablespoons freshly squeezed lemon juice
• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• 1 garlic clove minced
• 1 Tsp dried oregano
• Kosher salt and freshly ground black pepper