Ingredients
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2 (15 ounce) chickpeas, drained and rinsed under cold water
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1/4 cup roasted red pepper, finely chopped (if jarred rinse well under water and pat dry with papertowel)
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1/2 cup red onion, finely chopped
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1/4 cup fresh parsley, finely chopped
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1/2 teaspoon dried oregano
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3/4 teaspoon salt
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1/2 teaspoon crushed red pepper flakes
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1 lemon
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1/2 teaspoon lemon zest
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1/2 cup olive oil
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1 cup feta
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1 garlic clove, minced
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10 olives, chopped (such as kalamata or green)
Instructions
- 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.
- Then add feta and stir gently to combine.
- Allow chickpea to marinate for at least 1 hour or refrigerate up to overnight, stirring occasionally.
- Serve with bed of lettuce and tomatoes, spoon mixture over leaves.