{Chickpea and Roasted Pepper Salad}
{Roasted peppers--learn how here }
{Chickpeas, garlic scapes and capers}
{Cutting roasted peppers}
{Mint and parsley chopped}
{Favorite dressing EVER--lemon juice, olive oil, salt and pepper}
{Adding dressing}
{I served mine with Buttermilk Rosemary Chicken (which will be coming soon!)}
Chickpea and Roasted Pepper Salad
Makes 6 servings
2-15 oz cans chickpeas, drained and rinsed
3 peppers, roasted and diced
1/4 cup parsley, minced
2 tablespoons mint, minced
3 tablespoons capers (chopped olives is a good alternative}
2 cloves garlic, minced
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
4 tablespoons olive oil
- Mix chickpeas, peppers, parsley, mint, capers, and garlic together until well combined.
- In another small bowl, whisk together the remaining ingredients.
- Add dressing to chickpea mixture.
- Allow to sit overnight for best flavor.
- Can serve with feta and toasted pita wedges as a main dish.
As we reach the heart of summer, I am getting more and more salad crazy... Seriously--I have two right now in my fridge, and another three planned for this week! The hubby's thoughts? "That looks weird, but I'll try it because I have learned with you that just because it looks gross doesn't mean it tastes gross." I'm still trying to figure out if that's a compliment or not...
Do you have any summertime salads that you can't wait to make?
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