Chickpea Salad with Capers and Roasted Red Peppers

By Steve-3

Now, I know not everyone has time to soak their own chickpeas, and I know that there are canned ones that aren’t bad at all. But. I think that in chickpeas almost more than anything that comes dried, the flavor pops when they’ve been cooked fresh in a way that it doesn’t when they’ve been in their canning liquid for ages. Buy a one pound bag, and you’ll have plenty left over to make a nice batch of hummus

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

Ingredients

• 2 2 to large red peppers, roasted and skinned (great directions over here, if you’re new to this)
• 3 3 2 15-ounce of cooked chickpeas, rinsed if canned (about 2 15-ounce cans)
• 1/4 1/4 1/4 cup of parsley, chopped
• 2 2 2 tablespoons of chopped mint
• 3 3 3 tablespoons of capers, rinsed
• 2 2 2 tablespoons of fresh lemon juice or red wine or sherry vinegar
• 1/4 1/4 1/4 teaspoon of salt
• 2 2 2 cloves of garlic, minced
• 4 4 4 tablespoons of extra virgin olive oil

Details

Adapted from smittenkitchen.com

Preparation

Step 1

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 get the flavors to mingle fantastically.

This is a great make-ahead dish for weekday lunches. It would also be wonderful on a pile of torn lettuce, served with toasted pita wedges.