Spanish Chickpea Salad Recipe

Ingredients:

• 2 (15 ounce) cans chickpeas (garbanzo beans), drained
• 1 large lemon
• 1/4 cup finely chopped flat-leaf parsley leaves
• 2 teaspoons finely chopped thyme leaves
• 1 teaspoon finely chopped rosemary needles
• 6 ounces piquillo peppers (about 10), drained and coarsely chopped
• 1/4 cup extra virgin olive oil
• Kosher salt, to taste
• Pepper, to taste

Directions:

1. Place chickpeas in a salad bowl. Zest lemon and add zest to chickpeas.
2. Cut lemon in half and squeeze juice into a liquid measuring cup. Pour half the juice over the chickpeas.
3. Add herbs, peppers, and olive oil to salad bowl. Toss everything together. Season, to taste, with salt, pepper, and additional lemon juice. Serve immediately, or cover and refrigerate overnight.