INGREDIENTS
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2 (14 ounce) cans of chickpeas, rinsed and drained
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½ cup roasted red and/or yellow peppers, chopped
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¼ cup sliced kalamata olives
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⅓ cup sliced cherry tomatoes
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Small bunch of parsley, chopped
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3 scallions, chopped
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2 cloves garlic, pressed or minced
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1 lemon, juiced
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Olive oil, to taste
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Salt and pepper, to taste