Chickpea Salad

• 12 cup olive oil
• 2 tablespoons white wine vinegar or 2 tablespoons cider vinegar
• 2 garlic cloves, pressed (I add four)
• 2 teaspoons chopped fresh dill (3/4 tsp dried)
• 34 cup crumbled feta cheese
• 23 cup milk or 23 cup buttermilk
• ground black pepper
• 3 (15 ounce) cans chickpeas
• 14 cup sun-dried tomato packed in oil, chopped, more to taste
• 1 cup crumbled feta cheese
• 12 cup pitted kalamata olive, halved, more to taste
• 1 (6 ounce) jar artichoke hearts, drained and coarsely chopped
• red hot sauce, to taste
• 1 pinch salt & pepper
• 12 teaspoon dried basil
• 12 teaspoon dried oregano

1. For the dressing: In a blender, combine olive oil, vinegar, garlic, dill, and feta; puree until smooth.
2. With the blender running, gradually pour in the milk/buttermilk and whirl until creamy.
3. Add pepper to taste.
4. (This dressing keeps in a covered container in fridge for a week).
5. For the salad: Mix everything together in a bowl.

olive oil, white wine vinegar, garlic, fresh dill, feta cheese, milk, ground black pepper, chickpeas, tomato, feta cheese, olive, hearts, red hot sauce, salt, basil, oregano

Taken from www.food.com/recipe/chickpea-salad-240487 (may not work)