After my recent success in roasting red peppers, I felt inspired to do so again, and, with a different recipe. I visited my favorite cooking blog, Smitten Kitchen, and found this yummy-looking recipe for a light summer salad with chickpeas. I just happen to have a bag of Rancho Gordo garbanzo beans in my cupboard, waiting for the perfect recipe, and off I went. While this is in no way a cooking blog, I know I always like finding recipes my friends have used, so I thought I would share!
I have to agree, fresh beans are the way to go in a recipe that features them. But, this recipe can also be made with the canned type.
Chickpea and Roasted Red Pepper Salad
adapted from Smitten Kitchen
2 large red peppers
~3 cups of garbanzo beans, rinse if they're from the can
1/4 cup fresh parsley (I used Italian)
~2 tbsp fresh mint
~2 tbsp red wine vinegar
2 dashes of sea salt
3 tbsp capers, rinsed
2 cloves garlic, minced
~2 tbsp olive oil
Roast the red peppers. Let cool, then peel. Cut into thin strips.
Mix peppers, beans, mint, parsley & capers in bowl.
In separate bowl, mix remainder of ingredients. Pour over bean/pepper mixture. Let sit in refrigerator at least one hour (longer is better to let the juices really set).
This is a great main salad or a side.
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