Receta Chickpea and Roasted Red Pepper Salad
I got home from work this week and basically the first thing the Omnivore said to me was, “I want to go out for a really bad for me burger and greasy fries.”
Oh, really?
Not that I regret the Reuben.
My husband and I really enjoyed this salad for quite a couple of days. Mixing up the topping and then just chopping a head of romaine when it was time to eat made it a super easy yet satisfying meal. The last day I even ended up heating up the chickpea pepper salad and serving it over brown rice – delicious, too!
Chickpea and Roasted Pepper Salad (adapted from Vegetarian Cooking for Everyone)
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
- 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
- 2 tablespoons of extra virgin olive oil
Instructions
Dice or slice the peppers into strips and put them in a large bowl together with the chickpeas, herbs and the capers.
In a smaller bowl, combine together the lemon juice, salt, garlic and oil.
Pour over the chickpea mixture and stir.