whisk together dressing ingredients, seasoning with salt as needed. Set aside
To assemble salad:
Roughly chop up red peppers and set aside
In a large bowl add in your chickpeas, red peppers, red onion, cherry tomatoes and parsley.
Pour in the dressing and mix to combineServe immediately.
Notes
Leftovers will stay fresh in the fridge for 2-3 days. Try to drain extra dressing if possible when storing in the fridge. *For red peppers, slice into large pieces. Toss with a good drizzle of olive oil and season with 1 tsp Italian seasoning. Grill on medium heat until charred or roast in a 400 degree oven for 20-30 minutes until desired tenderness is achieved.