Chickpeas With Red Peppers and Lemon

Directions

Roast red pepper until skin is blackened and easily removed, about 45 minutes. Dice and set aside.

Heat olive oil in skillet over medium heat, add diced red onion and stir until softened.

Add chickpeas, herbs and lemon zest. Cook just until chickpeas are heated through.

Add roasted, diced red pepper and lemon juice. Toss to combine and serve.

Can also be served as a cold dish by eliminating all cooking steps except roasting the red pepper. Simply toss all ingredients in a bowl and serve.