Like I mentioned earlier this week, Josh and I have fallen in love with cooking our own chickpeas and using them as a base for our lunches. When I saw this recipe on Smitten Kitchen I knew it’d be perfect for us to make. I made a few adjustments (mainly leaving out all of the parsley. Bleh) and think the results turned out to be pretty fantastic!
Another great thing about this recipe is how long it lasts. I made ours on Sunday, and my leftovers today will be every bit as good, if not better, than it was when I first made it.
Obviously you can make this with canned chickpeas and buy pre-roasted red peppers, but making it from scratch will result in a tastier and less expensive final product. If you’re going to use canned chickpeas, I’d say use 3-4 cans.
Also, I wound up doing a quick roasting of the garlic cloves in a dry skillet before mixing into the dressing (skin on, over medium heat, until the skin on all sides turns golden brown). Josh doesn’t love to eat a lot of raw garlic at work.
Chickpea Salad With Capers and Roasted Red Peppers (original)
- 1 lb dried chickpeas, cooked and drained
- 2 large bell peppers, roasted, skinned, and chopped (how to here)
- 4 tbsp capers, drained, rinsed, and chopped
- 2 tbsp chopped mint
- Juice of one lemon
- 1/2 tsp salt (more to taste after mixing)
- 2 cloves of garlic, minced
- 4 tbsp extra virgin olive oil
Combine the chickpeas and chopped bell peppers in a large bowl.
In a smaller bowl, mix together all the remaining ingredients. Pour over chickpea mixture and toss well. Taste and season accordingly. Try not to eat the whole bowl while adjusting.