Provencal Chick Pea Salad

 Another easy recipe from Martha Schulman that’s perfect for summer.

• 3 cans of chick peas, drained and rinsed
• 1/2 cup chopped flat-leaf parsley
• 2 small red bell peppers (original recipe calls for one red and one green pepper), chopped
• 2 medium tomatoes, diced
• 3 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1-2 garlic cloves (to taste), minced
• 1/2 cup olive oil

Toss the drained chickpeas with the parsley, tomatoes, and peppers. For dressing, whisk together the remaining ingredients and then pour over the chickpea mixture. This can be served warm, room temp, or chilled.