Marinated Chickpea and Artichoke Salad with Feta

INGREDIENTS

• 1 (15 ounce) can chickpeas, rinsed and drained (garbanzo beans)
• 1 (14 ounce) can artichoke hearts, drained
• 1 (7 ounce) jar roasted sweet red peppers, drained and diced
• 1/2 cup pitted kalamata olive
• 1/2 cup crumbled feta cheese
• 3 scallions, finely sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup red wine vinegar
• 1 -2 tablespoon chopped fresh mint
• 2 teaspoons za'atar spice mix (optional)
• 1 teaspoon sugar (or to taste)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup extra virgin olive oil