Chickpea Salad With Cumin Vinaigrette - cooking recipe

Ingredients

1 tablespoon red wine vinegar
1 lemon, juice of
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 teaspoons capers, drained
1 1/2 teaspoons ground cumin
1 teaspoon paprika
2 teaspoons olive oil
1 (15 1/2 ounce) can chickpeas, drained or 1 cup dried garbanzo beans, cooked, rinsed and drained
1 tomatoes, chopped
1 roasted red pepper, drained and chopped (from a jar)
2 tablespoons fresh thyme (chopped)
2 tablespoons fresh parsley (chopped)
sea salt, to taste
pepper, to taste
1/4 - 1/2 cup feta cheese

Preparation

Stir together first 7 ingredients in a bowl. Slowly whisk in oil until well blended.
Toss chickpeas and next 4 ingredients in large bowl, and drizzle with vinaigrette.
Add sea salt and pepper. Add feta cheese and toss gently. Serve immediately at room temperature or chill until ready to serve.