Chick Pea Roasted Pepper And Caper Salad Recipes

CHICKPEA SALAD WITH CAPERS AND ROASTED RED PEPPERS

Chickpea Salad with Capers and Roasted Red Peppers image

This is a great make-ahead dish for weekday lunches. It would also be wonderful on a pile of torn lettuce, served with toasted pita wedges.

Provided by From www.smittenkitchen.com

Number Of Ingredients 8

Ingredients

2 large red peppers (, roasted and skinned)
3 cups of cooked chickpeas (, rinsed if canned (about 2 15-ounce cans))
1/4 cup of parsley (, chopped)
3 tablespoons of capers (, rinsed)
2 tablespoons of fresh lemon juice or red wine or sherry vinegar
1/4 teaspoon of salt
2 cloves of garlic (, minced)
4 tablespoons of extra virgin olive oil

Steps:

To roast peppers, broil under high heat over roast over an open flame until peppers are blacked.
Place in a bowl with a lid and let wilt. When cool, rub skin of peppers off with your hands and remove seeds.
Cut the peppers into half-inch wide strips and put them in a large bowl together with the chickpeas, parsley and the capers. In a smaller bowl, whisk together the lemon juice, salt, garlic and oil. Pour over the chickpea mixture and combine.
Serve immediately, or refrigerate it for a day to get

CHICK-PEA, ROASTED PEPPER AND CAPER SALAD

Chick-Pea, Roasted Pepper and Caper Salad image

Categories Salad Side No-Cook Vegetarian Quick & Easy Mint Chickpea Bell Pepper Healthy Vegan Bon Appétit

Yield Serves 4

Number Of Ingredients 7

Ingredients

2 15 1/2-ounce cans chick-peas (garbanzo beans), rinsed, drained
1 7-ounce jar roasted peppers or pimientos, drained, diced
1/4 cup chopped fresh mint
3 tablespoons drained capers
2 large garlic cloves, minced
3 tablespoons olives oil
1 1/2 tablespoons fresh lemon juice

Steps:

Combine first 5 ingredients in medium bowl. Mix in oil and lemon juice. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

CHICKPEA & ROASTED PEPPER SALAD

Chickpea & roasted pepper salad image

This healthy salad is good with all sorts of dishes, particularly cold or barbecued meats and fish

Provided by Mary Cadogan

Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper

Time 10m

Number Of Ingredients 7

Ingredients

400g can chickpea
4-5 roasted red pepper , from a jar (or see Know-how, below)
4 tbsp chopped mint
4 tbsp chopped parsley
4 spring onions , chopped
2 tbsp lemon juice
3 tbsp olive oil

Steps:

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. Mix the mashed chickpeas and peppers with the remaining ingredients, plus some seasoning.
Serve in one big bowl, or four small ones so everyone has their own portion.

Nutrition Facts : Calories 168 calories, Fat 10 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.65 milligram of sodium

CHICKPEA, ROASTED PEPPERS AND CAPERS SALAD

Chickpea, Roasted Peppers and Capers Salad image

Make and share this Chickpea, Roasted Peppers and Capers Salad recipe from Food.com.

Provided by evelynathens

Categories Peppers

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 (15 1/2 ounce) cans chickpeas, drained and rinsed
1 (7 ounce) jar roasted pepper or 1 (7 ounce) jar pimientos, drained, diced
1/4 cup chopped of fresh mint
3 tablespoons drained capers
2 garlic cloves, minced
1/2 cup olive oil
1/2 teaspoon oregano (preferably Mediterranean)
1 1/2 tablespoons fresh lemon juice (or to taste)

Steps:

Combine all ingredients and season.
Allow flavours to 'marry' at least 1 hour (in refrigerator) before serving.
(Can be made 1 day ahead).

Nutrition Facts : Calories 507.9, Fat 29.6, SaturatedFat 4, Sodium 850.7, Carbohydrate 51.5, Fiber 10.3, Sugar 0.2, Protein 11.3

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