Chickpea Salad with Capers and Roasted Red Peppers

Ingredients

• 2 large red peppers (, roasted and skinned)
• 3 cups of cooked chickpeas (, rinsed if canned (about 2 15-ounce cans))
• 1/4 cup of parsley (, chopped)
• 3 tablespoons of capers (, rinsed)
• 2 tablespoons of fresh lemon juice or red wine or sherry vinegar
• 1/4 teaspoon of salt
• 2 cloves of garlic (, minced)
• 4 tablespoons of extra virgin olive oil