08 September 2011
Yum: Chickpea and Roasted Red Pepper Salad
Though summer has yet to arrive here in San Francisco, it seems to have done so in other parts of the state, enough so that our Farmers Markets are teeming with the good stuff. I visited one this weekend, and left with bags of fresh, lovely fruits & veggies.
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.