Ingredients
1/3 cup extra-virgin olive oil
2 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
1 large clove garlic, minced
1 teaspoon Kosher or sea salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 (15 or 16 oz.) cans chickpeas, rinsed and drained
1 (6 oz.) can Lindsay® Ripe Pitted Olives, drained, halved
1 pint cherry tomatoes, halved
1 cup loosely packed chopped fresh parsley
1 cup (4 oz.) crumbled feta cheese