Rinse chickpeas (garbanzo bean) and artichoke hearts separately in a colander under cold water. Drain well. Cut artichoke hearts into quarters. Wipe mushrooms with damp clean cloth, chop in quarters. Combine chickpeas, artichoke hearts and mushrooms in a salad bowl. Add Italian salad dressing to taste. (If you are using marinated artichoke hearts, you can use the liquid for the dressing and supplement Italian dressing if necessary, Top with crumbled feta cheese if desired.