Chickpea, Tomato And Pepper Salad - cooking recipe

Ingredients

1/3 cup olive oil
3 None red peppers, deseeded and thinly sliced
2 cloves garlic, crushed
1/4 cup lemon juice
2 tbsp red wine vinegar
1 x 14 oz can chickpeas, rinsed, drained
4 None tomatoes, sliced thinly
1/2 bunch flat-leaf parsley, coarsely chopped
None None Lemon wedges, to serve

Preparation

Heat half the oil in large frying pan. Add red pepper and garlic and cook, stirring, for 5 mins or until pepper softens. Cool.
Combine peppers and garlic, remaining oil, lemon juice, vinegar, chickpeas, tomatoes and parsley in large bowl; toss gently. Serve with lemon wedges.