Chickpea Salad

• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 (16-ounce) cans chickpeas, rinsed and drained
• 2 serrano peppers, grilled, peeled, seeded and thinly sliced lengthwise
• 1 large yellow bell pepper, grilled, peeled, seeded, and finely diced
• 1/4 cup finely chopped flat-leaf parsley
• 1/4 cup finely chopped chives

1. Whisk together the lemon juice, oil, cumin, cayenne, salt and pepper in a large bowl. Add the remaining ingredients and stir well to combine. Transfer the salad to a large serving platter, cover and let sit at room temperature for at least 30 minutes and up to 2 hours before serving.

lemon juice, olive oil, ground cumin, cayenne pepper, kosher salt, freshly ground black pepper, chickpeas, serrano peppers, yellow bell pepper, flatleaf parsley, chives

Taken from www.epicurious.com/recipes/member/views/chickpea-salad-50033832 (may not work)