Chickpea Salad with Capers and Roasted Red Peppers
Salads • World
Description
Chickpea Salad with Capers and Roasted Red Peppers
Ingredients
- Chopped Sage Leaves ¼ cup
- Orange Bell Peppers 2 pieces
- Fresh Mint 2 tablespoons
- Capers 3 tablespoons
- Salt ¼ teaspoon
- Meyer Lemon Juice 2 tablespoons
- Garlic 2 cloves
- Olive Oil 4 tablespoons
- Chickpea 1 cup
Step-by-Step Guide
Step 1
Place the peppers on a lined baking sheet and put them in a preheated oven at 375°F until the skin becomes shiny and starts to char. Transfer the peppers to a plastic bag and let them sit for 15–20 minutes. Peel off the skin and remove the seeds.
Step 2
Cut the peppers into long thin strips and transfer them to a bowl. Add the chickpeas, finely chopped herbs, and capers.
Step 3
In a small bowl, mix the lemon juice, salt, minced garlic, and olive oil. Drizzle the dressing over the salad and toss. Serve immediately.
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