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Sauteed Chickpea Salad with Roasted Red Peppers, Capers, Mint, and Sumac
http://www.kalynskitchen.com/2011/08/recipe-for-sauteed-chickpea-s...
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Ingredients
categorized
original
2 cans chickpeas (15.5 oz. can, or use about 4 cups freshly cooked chickpeas)
1 T olive oil
1 tsp. ground Sumac
12 oz. jar roasted red bell peppers, drained
1/2 cup chopped fresh mint (more or less, to taste)
3 T capers (can be rinsed if you prefer)
2 T fresh-squeezed lemon juice
1 tsp. caper brine (from the jar)
1 tsp. ground Sumac
1/4 tsp. salt
1 tsp. finely minced garlic
3 T extra-virgin olive oil
Ingredients
categorized
original
This recipe is
vegan
This recipe is
gluten-free
Produce
Chickpeas
(
2
cans
)
Garlic
(
1
tsp.
)
Mint, fresh
(
1/2
cup
)
Red bell peppers, roasted
(
1
12 oz. jar
)
Canned Goods
Caper brine
(
1
tsp.
)
Condiments
Capers
(
3
T
)
Cooking & Baking
Olive oil
(
1
T
)
Olive oil, extra-virgin
(
3
T
)
Salt
(
1/4
tsp.
)
Sumac, ground
(
2
tsp.
)
Drinks
Lemon juice, fresh-squeezed
(
2
T
)
Preparation
Read recipe preparation on
kalynskitchen.com
Kalyn's Kitchen
www.kalynskitchen.com
All 835 recipes
Social Stats
57.3
Rating
1-100
11
Tweets
86
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Shares
5
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Views
268
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Recipe Stats
Published August 28, 2011 (1 year ago).
25 people saved this recipe.
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