Chickpea Salad with Capers and Roasted Red Peppers

Adapted from Vegetarian Cooking for Everyone Now

High Fiber, High Protein with added Omega-3's from Udo's Oil.

2 large red peppers, roasted and skinned  (How to roast pepers at home) 

3 cups of cooked chickpeas, rinsed if canned (about 2 15ounce cans)

1/4 cup of parsley, chopped

2 tablespoons of chopped mint (optional)

3 tablespoons of capers, rinsed

2 tablespoons of fresh lemon juice

1/4 teaspoon of salt

2 cloves of garlic, minced

4 tablespoons of UDO's OIL*  Plant based Omega-3's

Cut the peppers into half inch wide strips and put them in a large bowl together with the chickpeas, herbs and the capers. In a smaller bowl, whisk together the lemon juice, salt, garlic and oil. Pour over the chickpea mixture and combine. Serve immediately, or for best flavor refrigerate it for a for a few hours  to get the flavors to mingle fantastically.  Stays fresh for several days in the refridgerator.  Serve over greens, add toasted low carb bread to complete this meal. This is a great make ahead dish for weekday lunches.  This salad is packed full of protein and fiber.