Chickpea Shrimp and Rainbow Pepper Salad
|1 (15 oz) can chickpeas, drained and rinsed|
|1/4 cup each of red, yellow, orange and green pepper, chopped|
|1 tbs fresh parsley, chopped|
|1 tbs fresh thyme, chopped|
|2-3 cloves fresh garlic, minced|
|1 small red onion, minced|
|3 tbs extra virgin olive oil|
|juice and zest from 1 lemon|
|kosher salt and black pepper to taste|
|1/2 lb cooked baby shrimp|
- Add all ingredients to a large non reactive bowl and mix well to combine.
- Taste for seasoning and adjust if desired.
- Cover and chill for at least one hour before serving.
- Recipe may be multiplied.