Ingredients
- oz can chickpeas, drained and rinsed
- Roma tomatoes, seeded and chopped
- green pepper, seeded and chopped
- 1/2 small red onion, minced
- 1/4 cup lightly packed fresh basil, chopped
- Tablespoon sdrained capers
- 1/3-1/2 cup gluten-free Italian dressing, see notes
- salt
- pinch dried oregano
Instructions
- Add chickpeas through Italian dressing to a large bowl then season to taste with salt and dried oregano. Toss to combine then refrigerate until ready to serve.
- To make ahead: combine all ingredients except tomatoes and basil in a large bowl and refrigerate. Add tomatoes and basil before serving.
