INGREDIENTS

2 cans (15 Ozs each) chickpeas

⅔ cup chopped roasted red peppers

⅔ cup crumbled feta cheese

½ cup chopped fresh basil

⅓ cup olive oil

¼ cup red wine vinegar

1 tablespoon + 1 teaspoon honey

4 medium cloves garlic, minced

½ teaspoon dried oregano

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon red pepper flakes

INSTRUCTIONS

Combine the chickpeas, red peppers, feta and basil in Large Salad bowl

In another small bowl, whisk together the olive oil, vinegar, honey, garlic, oregano, salt, pepper and red pepper flakes

Pour the dressing over the chickpeas and stir. Cover the bowl and refridgerate for 15-30 minutes.

Salad can last for up to 5 days in the refrigerator.