Chickpea Tomato Salad

Bahan-bahan (4 porsi)

• 28 ounces chickpeas (canned, garbanzo beans, rinsed and drained )
• 7 ounces grape tomatoes (quartered, or cherry, Roma, vine-ripened tomatoes)
• 1/2 cup flat-leaf parsley (roughly chopped, fresh and crisp leaves if possible)
• 1/4 cup red onion (finely chopped)
• 4 tablespoons extra virgin olive oil
• 3 tablespoons lemon juice (from 1-2 lemons)
• 2 cloves garlic (minced)
• 1/2 teaspoon dried oregano
• 1 pinch dried parsley
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cracked pepper
• 1 pinch cayenne pepper (optional)