Chickpea Salad with Roasted Red Peppers

Super simple and bursting with flavor, this colorful chickpea salad makes for a great picnic salad or a summery side dish.

INGREDIENTS

• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 3 tablespoons DeLallo Golden Sweet Balsamic-Style Vinegar
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 (15.5-ounce) cans DeLallo Chickpeas, drained
• 1 (12-ounce) jar DeLallo Roasted Red Peppers, drained & chopped
• 1/2 small red onion, chopped
• Handful fresh basil, chopped or torn

DIRECTIONS

1. In a large serving bowl, whisk together olive oil, vinegar, lemon zest, salt and pepper.
2. Add in chickpeas, peppers, onion and basil.
3. Toss well to combine.
4. Chill for at least 1 hour for best flavor and serve.