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