Chickpea Salad With Cumin Vinaigrette

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1 tablespoon red wine vinegar

Juice of 1 lemon (about 4 tablespoons)

2 garlic cloves, minced

1/2 teaspoon crushed red pepper flakes

2 teaspoons capers, drained

1 tablespoon ground cumin

1 teaspoon paprika

1/4 cup olive oil

1 (15 1/2-ounce) can chickpeas, drained, or 1 cup dried beans, cooked, rinsed, and drained

1 tomato, chopped

1 roasted red bell pepper from a jar, drained and chopped (about 1/2 cup)

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh parsley

Sea salt, to taste

Freshly ground pepper, to taste

3 ounces feta, cut into 1/4-inch cubes (about 3/4 cup)

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