Chickpea Herb Salad with Roasted Chicken & Feta

Serves 4

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

In a bowl, whisk together the dressing ingredients. Add the salad ingredients and toss. You can easily omit the chicken if you’d prefer to make a vegetarian version.

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