chickpea salad featuring charred red bell peppers

Chickpea Salad with a Zesty Twist

Transform your mealtime with this delightful Chickpea Salad, featuring capers and vibrant roasted red peppers! While I understand that soaking chickpeas from scratch may not fit everyone’s schedule, I truly believe that fresh-cooked chickpeas deliver a flavor that simply can’t be matched by their canned counterparts. Go ahead and grab a one-pound bag; it’ll not only serve this dish but also leave you with enough for a creamy batch of hummus!

Cooking Time and Ingredients

• 2 large red peppers, roasted and peeled
• 3 cups of cooked chickpeas, rinsed (approximately 2 15-ounce cans)
• 1/4 cup of chopped parsley
• 2 tablespoons of fresh mint, chopped
• 3 tablespoons of rinsed capers
• 2 tablespoons of fresh lemon juice or your choice of red wine or sherry vinegar
• 1/4 teaspoon of salt
• 2 cloves of garlic, minced
• 4 tablespoons of extra virgin olive oil

Cooking Instructions

Begin by slicing the roasted peppers into half-inch strips and combining them in a large bowl with the chickpeas, fresh herbs, and capers. In a separate smaller bowl, whisk together the lemon juice, salt, minced garlic, and olive oil until well combined. Drizzle this flavorful mixture over the chickpea blend and toss everything to mix thoroughly. You can enjoy this salad immediately, or let it chill in the refrigerator for a day to allow the flavors to meld spectacularly!

This dish is perfect for prepping in advance for busy weekdays. It pairs beautifully with a bed of fresh torn lettuce and some crispy toasted pita wedges for a complete meal.