This is another great salad that can be made a day ahead. I got the recipe from Elizabeth Bard’s Picnic in Provence. This is her second book on her life in France, while sharing recipes.

1 red pepper and 1 yellow pepper thinly sliced

1 yellow and 1 red onion thinly sliced

pinch of cinnamon

1 teaspoon of ground Spanish nora peppers or good quality smoked paprika

1/2 teaspoon of cumin seeds

1/2 teaspoon harissa ( North African hot pepper paste) or a pinch or two of hot pepper flakes

1/2 cup of olive oil

3 cups of canned chickpeas ( 2 14 ounce cans) drained

black pepper

a good pinch of coarse sea salt

1 cup packed flat leafed parsley, with stems finely chopped

1 tablespoon packed fresh mint finely chopped

lemon slices for garnish

Preheat oven 350F

In a large casserole dish combine the peppers, onions, and dry spices (mint and parsley add later).  Pour olive oil and combine. Roast in oven for 1 hour, stir a couple of times.

Meanwhile rinse the chickpeas in hot water. Take the time to rub off the waxy skins..

Remove the peppers and onions from the oven, stir in the chickpeas. Add salt and pepper. Let it sit for 10 minutes, then stir in the parsley and mint. Serve with slices of lemon to squeeze on top. Serves 6.