Cumin Spiced Chick-Pea Salad with Bell Pepper

• 2 tablespoons white wine vinegar
• 2 tablespoons lemon juice fresh
• 2 cloves garlic small, or to taste
• 1/4 teaspoon salt or to taste
• 1 1/4 teaspoons ginger root peeled and freshly grated
• 1/4 teaspoon cayenne pepper or to taste
• 13 cup olive oil or more to 1/2 cup
• 76 ounces chickpeas (garbanzo beans) 4 19-ounce cans, rinsed and drained well
• 1 each sweet yellow bell peppers finely chopped
• 1 each sweet red bell peppers finely chopped
• 3/4 cup cilantro finely chopped, or to taste
• 1 bunch scallions, spring or green onions finely chopped

1. For making the dressing:
2. In a bowl whisk together vinegar, lemon juice, garlic, gingerroot, cumin, cayenne, and salt and pepper to taste.
3. Add oil in a stream, whisking, and whisk the dressing until it is emulsified.
4. In a large bowl stir together chick-peas, bell peppers, scallions, cilantro.
5. Toss with dressing, cover and refrigerate overnight.

white wine vinegar, lemon juice fresh, garlic, salt, ginger root, cayenne pepper, olive oil, chickpeas, sweet yellow bell peppers, sweet red bell peppers, cilantro, scallions

Taken from recipeland.com/recipe/v/cumin-spiced-chick-pea-salad-be-50442 (may not work)