Add the olive oil into a bowl, along with the lemon juice, finely grate in the garlic, add in the oregano, thyme, a kiss of sea salt and some freshly cracked black pepper, whisk together until well mixed and set aside

Drain the cans of chickpeas into a colander and rinse under water, then shake off any excess water and transfer into a large bowl

Drain the can of artichoke hearts into a colander and rinse under water, then place the artichoke hearts over some paper towels and gently pat dry, cut each one into 4 evenly sized pieces and then add to the bowl with the chickpeas

Thinly slice the red onion, cut the cherry tomatoes in half, thinly slice the black pitted olives and roughly chop the parsley to end up with a 1/4 cup (15 grams), add the chopped ingredients into the bowl with the chickpeas and artichoke hearts, season with sea salt & black pepper, pour in the dressing and gently mix until well mixed

Transfer into a large serving dish and sprinkle with the feta cheese

Serve at room temperature or add into the fridge and serve chilled, it will hold for up to 3 to 4 days