Chickpea Salad

(Compliments to Emeril)

ingredients

2 cans chickpeas, drained and rinsed under cold water
1/4 cup roasted red peppers, finely chopped (if jarred rinse well under water and pat dry with papertowel)
1/2 cup red onion, finely chopped
1/4 cup fresh parsley, finely chopped
8-10 pitted olives, chopped, (such as kalamata or green)
1 clove garlic, minced
1/2 tsp dried oregano
3/4 tsp salt
1/2 tsp crushed red pepper
Juice from 1 lemon
1/2 tsp finely grated lemon zest
~1/2 cup Olive oil
1 cup crumbled sheep’s milk feta
Lettuce leaves and tomato slices

1
In a large bowl, combine chickpeas, roasted red peppers, red onion, parsley, olives, garlic, oregano, salt, crushed red pepper, lemon juice & zest, and olive oil.
2
Then add feta and stir gently to combine.
3
Allow chickpea to marinate for at least 1 hour or refrigerate up to overnight, stirring occasionally.
4
Serve with bed of lettuce and tomatoes, spoon mixture over leaves.
5
Note:
6
Eye the amount of olive oil if you want a drier salad.