Peppers and Olives Salad

1 cup Cubanelle peppers (also called Italian peppers) or green bell peppers, finely sliced
1 cup shredded lettuce
1 cup chickpeas
1/3 cup cracked green olives
1 cup crumpled feta or parmesan (optional)
1 Tbs oil
2 Tbs balsamic vinegar
salt and pepper to taste

In a skillet over high heat, fry the peppers in the oil for 3-5 minutes, just enough to brown the peppers. Toss the hot peppers with the other salad ingredients and drizzle with balsamic vinegar.