Chickpea Salad With Roasted Red Peppers
Photo © Deb Perelman
- 2 large red peppers, roasted and skinned (great directions over here, if you’re new to this)
- 3 cups of cooked chickpeas, rinsed if canned (about 2 15-ounce 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 or sherry vinegar
- 1/4 teaspoon of salt
- 2 cloves of garlic, minced
- 4 tablespoons of extra virgin olive oil
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Chickpeas, cooked (3 cups)
- Garlic (2 cloves)
- Mint (2 tablespoons)
- Parsley (1/4 cup)
- Condiments
- Capers (3 tablespoons)
- Lemon juice or red wine or sherry vinegar, fresh (2 tablespoons)
- Cooking & Baking
- Olive oil, extra virgin (4 tablespoons)
- Red peppers, large (2)
- Salt (1/4 teaspoon)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published November 14, 2008 (4 years ago).
29 people saved this recipe.
