2 large cans chickpeas (1 lb 13 oz size)
1/2 cup olive oil
1 12 oz jar pepperoncini peppers
6 to 10 cloves fresh garlic, minced

Rinse chick peas under cold water and drain. In a large bowl put chick peas, oil, and all the liquid from the jar of peppers and stir. Remove stems from peppers and chop into small pieces, add to bowl. Mince the garlic and add to bowl. Add salt and pepper to taste. Stir well, cover, and refrigerate for at least 2 hours.

Serves 6-8