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. 
These look great – I did a pumpkin lasagna a while ago and loved it so I know these have to be amazing!
Pam @ From Apples to Zucchini
the rolls are so cute!!! they look delicious!
I have been bookmarking all of your butternut squash recipes, but this one is going to the top of the list! The goat cheese is the perfect flavor accompaniment.
Yay! Another recipe to add to my to-make list. It’s great that you can freeze this because my fiance doesn’t like butternut squash. I can make the whole thing for myself and take it for lunches!
So delicious! I’m loving this week long butternut squash event…so many tasty recipes!
Awesome and delicious-looking idea! I love lasagna that’s different from the typical and butternut squash is perfect!
Sues
I’ve never though of squash rolled up in lasagna noodles–love the idea!!
Delicious use of the squash. I love this lasagna rolls.
I like lasagna rolls too – so much more fun than a traditional lasagna. I like the simplicity of this recipe too. Sounds delicious. I’d love to see you improve Martha’s butternut mac and cheese!!
These lasagna rolls look ADORABLE! I love the idea of a freezer meal party!
what a fabulous idea for freezer meals! and these sound DELISH 🙂
I made these again a few weeks ago – I almost forgot how delicious they are! I love that you subbed in the Greek yogurt and goat cheese, mmm 🙂
I’m making a meatless alternative with a spinach bechamel sauce… Although I do love bacon…
beantownbaker — January 27th, 2013 @ 4:08 pm
That sounds delicious. Let me know how it turns out!
Do you have any idea of the calorie count in these? They look phenomenal!
beantownbaker — November 7th, 2013 @ 7:31 pm
Sorry I don’t calculate nutritional information for my recipes. There are some online tools that you can use to do so yourself if you’re interested.