Roasted Vegetable Chickpea Salad With Lemon Vinaigrette | VegNews

Ingredients

• For the lemony vinaigrette:
• ¼ cup fresh lemon juice
• Zest of 1 lemon
• 2 tablespoons olive oil
• 1 garlic clove, minced
• For the chickpea salad:
• 2 red bell peppers, cut into wide strips
• 3 (15-ounce) cans
• chickpeas
• , drained and rinsed
• 24 cherry tomatoes, halved
• ½ cup pitted black olives
• ½ cup pitted green olives
• 1 cucumber, peeled, deseeded, and diced
• 1 green bell pepper, chopped
• 2 tablespoons chopped fresh parsley
• ¼ cup finely diced red onion