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Great side to chicken and fish or enjoy by itself with fresh pita or Naan. Adapted from howsweeteats.com.
In a large bowl, combine the chickpeas, red peppers, sun-dried tomatoes, feta, olives, lemon zest, juice, pepper flakes and oregano. Stir to combine.
In a smaller bowl, whisk together the vinegar, honey, garlic, salt and pepper. Whisk in the olive oil. (if you need more, use from the roasted peppers) Pour the mixture over the chickpeas. Cover and refrigerate. These stay great in the fridge for about 4 days. Stir in fresh cucumber and fresh parsley just before serving.
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