Foryoueats: Antipasto chickpea salad

Ingredients

• 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 (Note 2):
• 2 x 400g/14 oz cans chickpeas , drained (Note 3 for dried)
• 3 packed cups baby rocket/arugula leaves , roughly torn by hand into 2.5cm / 1″ pieces (Note 4)
• 350g/12 oz jar roasted red pepper strips , drained, roughly chopped into 2.5cm/1″ pieces
• 200g/7 oz jar marinated artichoke hearts , drained, roughly chopped into 1.25 cm / 1/2″ pieces
• 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