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.
AuthorFrom www.smittenkitchen.com
Ingredients
2large red peppers, roasted and skinned
3cupsof cooked chickpeas, rinsed if canned (about 2 15-ounce cans)
1/4cupof parsley, chopped
3tablespoonsof capers, rinsed
2tablespoonsof fresh lemon juice or red wine or sherry vinegar
1/4teaspoonof salt
2clovesof garlic, minced
4tablespoonsof extra virgin olive oil
Instructions
To roast peppers, broil under high heat over roast over an open flame until peppers are blacked.
Place in a bowl with a lid and let wilt. When cool, rub skin of peppers off with your hands and remove seeds.
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.
Serve immediately, or refrigerate it for a day to get