Cut peppers into rings, cutting towards stem end and discarding stems and seeds.

Put peppers into Ziploc bag. Combine vinegar ½ tbsp olive oil, garlic, salt and pepper and pour over peppers.

Allow to marinate in refrigerator 24 hours, turning occasionally.

Drain peppers and set aside ¼ cup of marinade.

Combine remaining olive oil and reserved marinade. Add additional marinade if you want the dressing to be stronger, and use less if you want it more mild.

Rinse garbanzos well and let drain at least 10 minutes.

Drain olives and then combine drained garbanzos and olives.

Add in the marinated peppers and desired amount of dressing.

Gently stir in Feta and serve immediately.