2 (14 oz.) cans of chickpeas, rinsed and drained
1 bell pepper (red, yellow or orange), roasted and chopped
1/3 cup sliced Kalamata olives
1/2-3/4 cup sliced cherry tomatoes
Small bunch of parsley, chopped
2 cloves garlic, minced
1 lemon, juiced
Drizzle of extra virgin olive oil
1/4-1/2 tsp. salt
Pepper to taste
- Slice bell pepper, place on a piece of foil on a cookie sheet or in your toaster oven and broil for about 7 minutes until slightly blackened on the edges. After scooling, dice or chop the pepper strips.
- Mix all ingredients in a medium bowl and serve!