Crowd-Pleasing Mediterranean Salad

• Salad
• Mixed greens (lettuce, arugula, watercress)
• 1 roasted or sauteed red bell pepper, thinly sliced
• 1 roasted or sauteed green bell pepper, thinly sliced
• 1 handful sun-dried tomatoes
• 1 cup feta cheese, crumbled
• 1 cup canned chickpeas (for crunchiness, sautee in a non-stick pan for 5 minutes or until golden)
• 1 tangerine (or clementine), peeled and split into segments
• 1 handful sunflower seeds
• Tapenade Dressing
• 1 cup black or kalamata olives, pitted
• 1 tablespoon capers
• 5 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon water
• 1 tablespoon fresh thyme
• 1 tablespoon dried oregano
• Pinch of salt

1. For the dessing, place the olives, capers, olive oil, lemon juice and water in a blender or food processor and blend until it turns into a soft paste. Add the rest of the ingredients and whisk together until emulsified. Set aside.
2. Place a generous portion of greens in a big bowl and add all the other ingredients.
3. Just before you are ready to serve, toss the salad with the tapenade dressing.

salad, mixed greens, sautueed red bell pepper, sautueed green bell pepper, handful, feta cheese, chickpeas, tangerine, handful, tapenade dressing, black, capers, olive oil, lemon juice, water, thyme, oregano, salt

Taken from food52.com/recipes/32897-crowd-pleasing-mediterranean-salad (may not work)