Recipe Archives->Vegetarian->Chickpea Salad 02

Chickpea Salad with Capers and Roasted Red Peppers

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

Cut the peppers into half-inch wide strips and put them in a large
bowl together with the chickpeas, herbs 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 allow the flavors to mingle.

Note: Good on a pile of lettuce, served with toasted pita wedges.

Printable version: chickpea-salad02.txt.