Chickpea Herb Salad with Roasted Chicken & Feta

For the salad dressing:

• Juice of 1½ lemons
• ½ cup olive oil
• 2 cloves garlic, crushed
• 1 tsp dried hatch or red pepper
• flakes
• ½ cup green onions, thinly sliced
• Salt and pepper to taste

For the salad:

• 1 15-oz can chickpeas, drained
• 1 cup each: Italian flat leaf parsley, regular curly parsley, cilantro, chopped
• 2 stalks celery, thinly sliced on a slight diagonal
• 2 cups chopped roasted chicken (a great use for leftover or rotisserie chicken)
• 4 oz crumbled feta cheese
• 2 Tb capers