Mediterranean Chickpea Salad - cooking recipe

Ingredients

28 ounces chickpeas, rinsed and drained
7 ounces roasted red peppers, drained and chopped, I used Goya Fancy Pimentos
1/2 small red onion, minced
1/4 cup fresh parsley, chopped
2 1/2 tablespoons lemon juice, bottled is fine
2 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard, I used Grey Poupon
2 garlic cloves, minced, jarred is fine
salt
pepper

Preparation

Mix all ingredients together in a medium sized bowl.
Refrigerate at least 30 minutes to let the flavors blend (longer is better).