Easiest Chickpea Salad Ever | VegWeb.com, The World's Largest Collection of Vegetarian Recipes

Ingredients

• 2 cups white vinegar
• 4 to 6 skinny hot peppers, slit cut down the side of each pepper (e.g., Birdseye, small Serrano, cayenne)
• 1-1/2 tablespoons extra virgin olive oil
• 1 (15-ounce) can chickpeas; rinsed, drained, and dried
• small handful parsley leaves, coarsely chopped
• salt, to taste
• pepper, to taste