1jalapeno chile, stemmed, seeded and finely chopped, or to taste
1teaspoonkosher or coarse sea salt, or to taste
freshly ground black pepper, to taste
1 15.5-ouncecan chickpeas, rinsed and drained (or about 2 cups home-cooked chickpeas)
1red bell pepper, stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)
1yellow bell pepper, stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)
1orange bell pepper, stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)
1green bell pepper, stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)
1cucumber, peeled, seeded, halved and sliced into 1/4- to 1/2-inch pieces
To Prepare
In a large bowl, beat the lime juice, red wine vinegar and oils with a fork or whisk until emulsified. Toss in the oregano, mint, red onion, jalapeño, and salt and pepper and whisk again until fully incorporated. Add the chickpeas, and let it all marinate while you prepare the rest of the vegetables. You can also cover and refrigerate the marinating chickpeas for up to one day.
When ready to serve, add the bell peppers and cucumbers, mix well, and set on the table.