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Chickpea and Roasted Red Pepper Salad

Ingredients

2 med. red bell pepper

3 tbsp. balsamic vinegar

2 tbsp. extra virgin olive oil

2 tsp. dijon mustard

1/4 tsp. sea salt & black pepper

31 oz. cooked chickpeas

1/2 c. black olives

1/2 c. red onion

2 carrot

1/4 c. fresh parsley

2 tbsp. fresh oregano

Directions

Cut red peppers in half lengthwise. Place cut side down on foil-lined baking sheet; Broil until blistered, about 15 minutes. Let stand until cool enough to handle. Peel off blackened skin; seed and cut into strips.

In large bowl, whisk together balsamic vinegar, olive oil, mustard, pepper, and salt. Add red peppers, chickpeas (drained and rinsed), olives (pitted and chopped), thinly sliced red onion, shredded carrots, chopped parsley, and chopped oregano; toss to coat.