Chickpea Salad With Fennel And Artichokes

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4 Tbs. olive oil, divided

1 medium onion, finely diced (1 cup)

½ medium fennel bulb, finely diced (1 cup)

4 cloves garlic, minced (4 tsp.)

2 15-oz. cans chickpeas, rinsed and drained

1 12-oz. jar water-packed artichoke hearts, rinsed, drained, and quartered

½ cup pitted kalamata olives, quartered

2 Tbs. lemon juice

2 Tbs. red wine vinegar

1 Tbs. minced fresh rosemary

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