Monday, September 5, 2016

Chickpea and Roasted Red Pepper Salad

2 roasted red peppers, or 1 jar, chopped or slivered
3 cups of chickpeas, rinsed (2 15-oz cans)
1/3-1/2 cup of sliced fresh basil (or do a mix of other herbs, like mint and parsley)
3 T of capers, rinsed (optional but adds a lovely saltiness)
1/4-1/3 cup crumbled feta (I like Bulgarian feta in brine… sooooo creamy!)
2 T of fresh lemon juice
1/4 tsp of salt
2 cloves of garlic, minced
2 T of olive oil
salt and pepper to taste
Combine all the salad ingredients in one bowl. Whisk together the dressing ingredients in another. Combine. That’s all, folks!

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