Mediterranean Chickpeas with Smoky Tahini Dressing - alive magazine

Ingredients

• 2 large red bell peppers
• 1 tsp (5 mL) grapeseed oil or sunflower oil
• 3 cups (750 mL) cooked or canned chickpeas, drained and rinsed
• 1 English cucumber, diced
• 4 Roma (plum) tomatoes, seeded and diced
• 2 green onions, thinly sliced
• 1 cup (250 mL) flat-leaf parsley, roughly chopped
• 8 oz (225 mL) marinated artichoke hearts
• 1 cup (250 mL) pitted kalamata olives, halved
• 4 oz (112 g) feta cheese
• 1/2 cup (125 mL) golden raisins
• 1/4 cup (60 mL) extra-virgin olive oil or camelina oil
• 2 Tbsp (30 mL) tahini
• 2 Tbsp (30 mL) white wine vinegar
• 1 garlic clove, chopped
• 1 tsp (5 mL) dried oregano
• 1 tsp (5 mL) sweet smoked paprika
• 1/2 tsp (2 mL) black pepper