Friday, June 5, 2009

Chickpea Salad with Capers and Roasted Red Peppers

Chickpea Salad with Capers and Roasted Red Peppers

Ingredients:

2 large red peppers, roasted and skinned
3 cups of cooked chickpeas, rinsed if canned, 2 (15 oz) 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 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.
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