Chickpea and Roasted Red Pepper Salad
Hubby love chickpeas. They are yet another food that I had never tried before meeting him. We always have a couple cans in the pantry. One of our favorite ways to eat chickpeas is to throw them on top of a salad. Hubby always ends up putting a very large scoop on his salad to which I always comment “want some salad with your chickpeas”.
In this case, the chickpeas make up the salad. They’re mixed with another of our favorites, roasted red peppers. I’ve never roasted my own peppers even though I hear it’s very simple. Our grocery store sells cans of roasted red peppers that are great and opening a jar is definitely easier than roasting my own peppers. We both enjoyed this salad in our lunches this week. It’s quite tasty.
One Year Ago: 40 Clove Garlic Chicken (in Crockpot)
Chickpea and Roasted Red Pepper Salad
Ingredients:
2 large red peppers, roasted and skinned
2 cans chickpeas, rinsed
1/4 cup of parsley, chopped
3 tablespoons of capers, rinsed
2 tablespoons of fresh lemon juice or red wine vinegar
1/4 teaspoon of salt
2 cloves of garlic, minced
4 tablespoons of extra virgin olive oil
Directions:
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.Serve immediately, or refrigerate it for a day to get the flavors to mingle fantastically.
Recipe adapted from Smitten Kitchen
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
One of my favorites! You read my mind…I made a spread with my roasted zucchini yesterday.
Another thing I like to do when roasting zucchini is to slice it very thin, and then it comes out almost like a chip. I have eaten entire zucchinis on my own that way!
yum, yum, yummmm! Love roasting vegetables! If you aren’t in the mood to turn on the over; use your same exact recipe and throw them on the grill… but cut them long ways at about a 1/2 inch thick! It’s been my favorite way to eat them this summer! 🙂 Thanks for sharing!
katie
katiescucina.blogspot.com
I wish I had more squash, I would make this tonight!! I’ll do it another day, thanks!
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Just thought I’d stop back in and thank you for sharing this idea… I’d never thought of roasting my zucchini before. I made it last night for dinner using three medium zucchini and my kids ate every single bit of it. They LOVED it! So thank you for giving me a new way to get them eating fresh veggies.
Oh this was so good, and I just love the so simple factor!!! Thanks for sharing!