Mediterranean Chickpea and Roasted Pepper Salad

Ingredients

• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 cup, sliced mini peppers
• 1/4, thinly sliced red onion
• 2 tablespoons avocado oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons, chopped fresh parsley(optional)

Instructions

1. 1

   Heat oven to 425°F. Toss mini peppers with 1 tablespoon avocado oil and roast 12-15 minutes until blistered.

2. 2

   In a bowl, whisk lemon juice, remaining avocado oil, oregano, salt, and black pepper.

3. 3

   Add chickpeas, roasted peppers, and red onion; toss well.

4. 4

   Let sit 5 minutes, garnish with parsley, and serve.