Red Pepper Chickpea Salad. Rinse and drain the chickpeas, then pat dry with kitchen paper. Tip onto a plate and crush roughly with a fork. Drain the peppers, then roughly chop.
Chickpea, Corn & Red Pepper Salad with Honey-Lime Vinaigrette By Jennifer Segal This crowd-pleasing salad has sweet corn, crisp red bell peppers & buttery chickpeas in a cumin-scented honey-lime vinaigrette. It's time for Mediterranean Chickpea Salad. This simple chickpea salad is uplifting, filling, and one of my absolute favorite meals to have waiting in my refrigerator for healthy lunches. You can cook Red Pepper Chickpea Salad using 9 ingredients and 3 steps. Here is how you cook that.
Ingredients of Red Pepper Chickpea Salad
- It's 15 oz of can chickpeas, no salt.
- Prepare 3 each of red bell peppers, diced.
- Prepare 1 cup of cilantro, chopped.
- Prepare 1 cup of parsley, chopped.
- Prepare 3 clove of garlic, minced.
- It's 1 tbsp of olive oil.
- Prepare 1 of juice of lemon.
- Prepare 1 dash of sea salt.
- It's 1 dash of ground pepper.
Made with bell peppers of all colors, fresh herbs, crisp cucumber, and creamy feta, every bite tastes of warm, sunny moments. Most of Mellissa's recipes are healthy and super simple. This Chickpea and Roasted Red Pepper Salad takes just a few minutes to toss together and the flavors only get better when left in the refrigerator for a few hours. In Bangkok, the end of Diwali always seems to mark the start of the Christmas season.
Red Pepper Chickpea Salad step by step
- rinse chickpeas.
- toss all ingredients together in large bowl.
- chill 2 hours.
Make salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Make vinaigrette: In a jar fitted with a lid, combine olive. Slice the peppers into quarters, removing the stems and seeds. Toss with a bit of olive oil, salt, and pepper. Grill peppers, a few minutes on each side.