Marinated Italian Vegetable Toss

1 can (13.75oz) quartered artichoke hearts, drained 1
1/2 of 16 oz can chickpeas, rinsed and drained 1/2
1 cup grape tomatoes 250 mL
1/4 cup (1 oz/28g) part-skim mozzarella cheese, cut into 1/4-inch cubes 60 mL
8 pitted kalamata olives 8
1/2 medium green bell pepper, cut into strips 1/2
2-3 Tbsp fresh oregano leaves or 1 Tbsp (15 mL) dried oregano leaves 30-45 mL
1 1/2 tsp chopped fresh rosemary leaves or 1/2 tsp (2 mL) dried rosemary leaves 7 mL
2 Tbsp canola oil 30 mL
1 Tbsp red wine vinegar 15 mL
1 medium clove garlic, minced 1
1/8 tsp dried red pepper flakes .5 mL