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

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)