Recipe

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• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1/2 red onion, chopped
• 1 tomato, chopped
• 1/2 preserved lemon, chopped
• 1/4 cup flat leaf parsley, chopped
• 1/4 tsp garlic powder
• 2 tbsp lemon juice
• 2 tbsp argan oil or 2 tbsp extra virgin olive oil
• salt

• 1 in a large bowl, combine chickpeas, peppers, onion, tomato, lemon and parsley and mix well.
• 2 Add garlic powder, lemon juice and oil and mix again.
• 3 Taste before adding any salt. The preserved lemon may be salty enough for the whole dish.
• 4 Allow to sit at room temperature for a half hour.
• 5 Mix again right before serving.