Chickpea Salad

I am saving my descriptions for graded writing right now, so without further ado:

Chickpea Salad with Capers and Roasted Red Peppers
2 large red peppers, roasted and skinned*
2 cans chickpeas, rinsed
1/4 cup of parsley or cilantro, chopped
3 tablespoons of capers, rinsed
2 tablespoons of fresh lemon juice or red wine or sherry vinegar
1/4 teaspoon of salt
2 cloves of garlic, minced
4 tablespoons of extra virgin olive oil

Cut the peppers into half-inch wide strips and put them in a large bowl together with the chickpeas, herbs and the capers. In a smaller bowl, whisk together the lemon juice, salt, garlic and oil. Pour over the chickpea mixture and combine.

*To roast red peppers: preheat oven to 375 degrees. Place peppers on a foil lined baking sheet and roast for 1 hour, turning every 20 minutes to brown evenly.