Mediterranean Chickpea Salad

Yummy and light; a combo of a couple of recipes I like...

• Ready In: 15 mins
• Serves: 6
• Yields: 6 cups

Ingredients

• 3 (15 ounce) cans chickpeas, drained and rinsed (also called garbanzos)
• 2  large red bell peppers, seeded and diced
• 3⁄4 cup  reduced-fat feta cheese, crumbled
• 4  garlic cloves, minced
• 1  red onion, diced (small)
• 1  cup fresh parsley, chopped
• 1  cup fresh cilantro, chopped
• 1  lemon, juiced
• 3  tablespoons olive oil, extra-virgin
•  fresh ground black pepper
•  sea salt, to taste

Directions

1. Combine all ingredients and stir well. Can eat immediately, but tastes better after refrigerating for several hours.