Chickpea Salad with Raisins and Walnuts

Salad-
2 large red bell peppers
2 flatbreads (such as pita bread)
1 15 1/2-ounce can chickpeas, drained
1 cup diced seeded peeled cucumber
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup raisins
2 tablespoons drained capers
3/4 C. Charmoula

Charmoula 
2 tsp. fennel seeds
1 tsp. coarsely chopped fresh rosemary
1/2 tsp. cumin seeds
1/2 tsp. dried crushed red pepper
1/2 tsp. whole white peppercorns
1/2 C. coarsely chopped fresh parsley leaves
1/2 C. coarsely chopped fresh cilantro leaves
1/4 C. chopped fresh mint
3 Tbsp. fresh lemon juice
2 garlic cloves, chopped

1/2 C. olive oil

For charmoula:
Combine first 5 ingredients in spice grinder and process until finely ground. Transfer to blender. Add parsley and next 4 ingredients to blender. With blender running, gradually add oil and blend until coarse puree forms. Season to taste with salt. Do ahead Charmoula can be made 1 day ahead. Transfer to bowl and refrigerate. Let stand at room temperature 1 hour before using.

For Salad:
Char bell peppers directly over gas flame or in broiler until blackened on all sides.

Transfer to paper bag and seal tightly; let stand 15 minutes. Peel, seed, and chop peppers. Toast flatbreads directly over gas flame or in broiler until crisp and charred in spots on both sides. When cool enough to handle, tear into bite-size pieces.

Place peppers, torn bread pieces, chickpeas, and next 4 ingredients in large bowl. Add 3/4 cup charmoula; toss to coat. Season with salt and pepper.  Serve and enjoy!