Chickpea Salad

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Add cooked pasta shells, chopped tomatoe, more olive oil for a pasta salad

• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup kalamata olives, pitted and coarsely chopped
• 1/4 cup pickled banana peppers, coarsely chopped
• 1/4 cup (1 ounce) crumbled feta cheese
• 2 teaspoons chopped fresh chives
• 1 teaspoon chopped fresh rosemary
• 2 (15-ounce) cans chickpeas, rinsed and drained
• 3 tablespoons fresh lemon juice
• 1 tablespoon extravirgin olive oil
• 2 garlic cloves, minced

Preparation

Combine the first 7 ingredients in a medium bowl. Combine juice, oil, and garlic, stirring with a whisk. Drizzle over bean mixture; toss to coat. Chill at least 1 hour.