Chickpea Salad

In our little Israeli reastaurant around the corner they serve this wonderful hummus with in the middle a couple of tablespoons of slightly warm chickpea salad. At first I thought, chickpeas with chickpeas? But believe me, it's great. I gathered all my confidence and asked for the recipe for the salad. Have made it many times at home since then and serve it not only with hummus but as a side dish or just as a salad for lunch. Can be eated warm or cold.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• Salad

• 2 (16 ounce) cans chickpeas
• 1  onion, chopped
• 1⁄2 cup red bell pepper, chopped
• 1⁄2 cup green bell pepper, chopped

• Dressing

• 1  cup cider vinegar
• 1⁄2 cup olive oil
• 1  teaspoon oregano
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon garlic powder

Directions

1. Mix all vegetables in a large bowl.
2. Mix dressing ingredients and pour over the vegetables.
3. Mix lightly.
4. If you want to serve it warm, heat a couple of tablespoons in the microwave, do not overheat.
5. Keeps well in the fridge.