Chickpea salad


2 medium red sweet peppers or one 7 oz. jar roasted red sweet peppers, drained and chopped
4 cups cooked garbanzo beans (chickpeas) (about 1.5 cups dry)or two 15 oz. cans garbanzo beans, rinsed and drained
1/2 cup sliced green onion
1/2 cup finely chopped celery
2 tbsp. capers, drained
1 clove garlic, minced
3 tbsp. snipped fresh mint or 1.5 tsp. dried mint, crushed
3 tbsp. olive oil or salad oil
3 tbsp. lemon juice or vinegar
1/8 tsp. salt
1/8 tsp. pepper
Lettuce leaves (optional)


To roast fresh sweet peppers, halve, then remove stems, membranes, and seeds. Place pepper halves, cut side down, on a foil-lined baking sheet. Bake in a 425 degree oven for 20 to 25 minutes or till skin is bubbly and dark. Place peppers in a clean paper bag; close bag and let stand for 20 minutes or till cool enough to handle. With a knife, pull of skin gently and slowly. Chop roasted peppers.

In a large bowl combine sweet peppers, cooked or canned beans, green onion, celery, and capers. In a screw-top jar combine garlic, mint, oil, lemon juice or vinegar, salt, and pepper; cover and shake well. Pour over bean mixture. Toss to coat. Cover and chill 4 to 24 hours. To serve, Line a serving platter with lettuce leaves, if desired. Spoon bean mixture atop lettuce.

Makes 6 side-dish servings.

From Better Homes and Gardens July 1993

Source: Pasta lover

recipes/chickpea_salad.txt · Last modified: 2009/06/30 17:34 by Pasta lover
Recent changes RSS feed Creative Commons License Donate Powered by PHP Valid XHTML 1.0 Valid CSS Driven by DokuWiki