Spanish Chickpea Salad recipe | PCC Community Markets

Ingredients

• 1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
• 4 piquillo peppers, diced
• 1 small tomato, diced
• 1/2 cup peeled, seeded and diced cucumber
• 2 green onions with green tops, sliced
• 1/4 cup coarsely chopped Italian parsley
• 1 tablespoon red wine vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1 small garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 1/4 cup soft goat cheese, crumbled (optional)