Marinated Chickpeas

 2 (14 oz) cans chickpeas, drained and rinsed

1 (12 oz) jar roasted red peppers in olive oil and garlic, chopped

4 sun dried tomatoes marinataed in oil, chopped

4 oz feta cheese, crumbled

1/4 cup chopped kalamata olives

1 lemon, zest freshly grated and juiced

1/2 tsp dried oregano

1/2 tsp crushed red pepper flakes

1 1/2 Tbsp red wine vinegar

1 Tbsp honey

2 garlic cloves

1/4 tsp salt

1/4 tsp freshly ground black pepper

1/3 cup olive oil, preferably from the jar of roasted red peppers

For serving:

baby English cucumbers, chopped

chopped fresh parsley

1.  In a large bowl, combine the chickpeas, red peppers, sun dried tomatoes, feta, olives, lemon zest, juice, pepper flakes and oregano.  Stir to combine.

2.  In a smaller bowl, whisk together the vinegar, honey, garlic, salt and pepper.  Whisk in the olive oil.  I love to use the residual olive oil from the jar of roasted red peppers ( or even the sun dried tomatoes).  If you don't  have enough, just use as much as you have.  Or just use regular extra virgin olive oil.

3.  Pour the mixture over the chickpeas.  Cover and refrigerate.  These stay great in the fridge for about 4 days. 

4.  These are so versatile.  Every time I eat these, I like to stir in fresh cucumber and fresh parsley- as much as you wish.  I will stir these in and let them sit for 5 minutes or so.  Then I'll use the chickpeas as desired- eat them as is, add them to salad, to a pita on toast- anything.