Ingredients

The following ingredients have 10 Servings
  • ¼ cup fresh lemon juice
  • Zest of 1 lemon
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 2 red bell peppers, cut into wide strips
  • 3 (15-ounce) cans chickpeas, drained and rinsed
  • 24 cherry tomatoes, halved
  • ½ cup pitted black olives
  • ½ cup pitted green olives
  • 1 cucumber, peeled, deseeded, and diced
  • 1 green bell pepper, chopped
  • 2 tablespoons chopped fresh parsley
  • ¼ cup finely diced red onion

Instruction

  • Preheat broiler. In a bowl, combine lemon juice, lemon zest, olive oil, and garlic. Set aside.
  • Place red bell peppers on a baking sheet and broil until skin bubbles and starts to turn black. Remove peppers from broiler and place in a covered bowl for 5 minutes. Remove outer skin, and chop peppers.
  • In a large bowl, combine chickpeas, tomatoes, olives, cucumber, green bell pepper, parsley, onion, and roasted red bell peppers and toss with lemon juice dressing.
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