Wednesday, May 19, 2010

Chickpea Salad with Roasted Bell Peppers

I made this for a Mother's Day picnic Jesse and I did for our families. It was a big hit! We served it on a bed of mixed greens, but it would be good with pita wedges, too. Thanks to Smitten Kitchen for the recipe.

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  ( orred wine or sherry vinegar)
1/4 teaspoon of salt
2 cloves of garlic, minced
4 tablespoons of extra virgin olive oil

Get Cookin'
Cut the peppers into half-inch wide strips and put them in a large bowl together with the chickpeas, herbs and the capers.

In a smaller bowl, whisk together the lemon juice, salt, garlic and oil. Pour over the chickpea mixture and combine.

Refrigerate it for a day to get the flavors to amalgamate.
Jesse's sister, Cortni, and I at the picnic.

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