Chickpea Salad with Roasted Red Peppers
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Ingredients
- 2 large red peppers, roasted and skinned
- 3 cups of cooked chickpeas, rinsed if canned (about 2 15-ounce cans)
- 1/4 cup of parsley, chopped
- 2 tablespoons of chopped mint
- 3 tablespoons of capers, rinsed
- 2 tablespoons of fresh lemon juice or red wine or sherry vinegar
- 1/4 teaspoon of salt
- 2 cloves of garlic, minced
- 4 tablespoons of extra virgin olive oil
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Preparation
Step 1
Cut the peppers into half-inch wide strips and put them in a large bowl together with the chickpeas, herbs, and the capers.
Step 2
In a smaller bowl, whisk together the lemon juice, salt, garlic, and oil.
Step 3
Pour the dressing over the chickpea mixture and combine.
Step 4
Serve immediately, or refrigerate it for a day to get the flavors to mingle fantastically.
Step 5
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Chef's notes
This salad is a great make-ahead dish for weekday lunches.
It would be wonderful on a pile of torn lettuce, served with toasted pita wedges.
Using freshly cooked chickpeas enhances the flavor compared to canned chickpeas.
