Ingredients

The following ingredients have 5 Servings
  • 15.5 oz. can of chickpeas – rinsed and drained (I used Goya)
  • 5 – 6 sun-dried tomatoes – sliced thin
  • 2 stalks celery – chopped fine
  • 2 – 3 tsps. capers – plus a tsp. of caper juice
  • 10 – 12 Kalamata olives – pitted and chopped
  • ½ cup of Italian parsley – stemmed and chopped
  • ½ lemon (with skin) – sliced thin
  • ½ cup of olive oil
  • 1 tsp. of salt
  • 1 tsp. red pepper flakes
  • ½ tsp. fresh ground black pepper

Instruction

  • Place all of the ingredients for the salad in a medium sized bowl; add the salt, red pepper flakes, black pepper and olive oil and toss.
  • Refrigerate until ready to use.
  • Serve with fresh pita breads.