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Chickpea Salad with Capers and Roasted Red Peppers

This is a great make-ahead dish for weekday lunches. It would also be wonderful on a pile of torn lettuce, served with toasted pita wedges.
Author From www.smittenkitchen.com


  • 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
  • 4 tablespoons of extra virgin olive oil


  1. To roast peppers, broil under high heat over roast over an open flame until peppers are blacked.
  2. Place in a bowl with a lid and let wilt. When cool, rub skin of peppers off with your hands and remove seeds.
  3. Cut the peppers into half-inch wide strips and put them in a large bowl together with the chickpeas, parsley and the capers. In a smaller bowl, whisk together the lemon juice, salt, garlic and oil. Pour over the chickpea mixture and combine.
  4. Serve immediately, or refrigerate it for a day to get