Roasted Pepper Chickpea And Cheese Salad Recipes

MEDITERRANEAN CHICKPEA SALAD

Steps:

• Place the onions in a bowl of cool water and let them soak while you prepare the other ingredients (this removes the harsher bite from the onions, while still giving great flavor).
• Place the chickpeas, parsley, bell peppers, cucumber, and feta in a large serving bowl.
• In a small mixing bowl or large measuring cup, stir together the dressing ingredients: olive oil, red wine vinegar, garlic, oregano, salt and pepper. Drain the red onions and add them to the chickpea mixture, then pour the dressing over the top. Toss to combine. If time allows, let marinate in the refrigerator for 30 minutes, or enjoy immediately.

CHICKPEA & ROASTED PEPPER SALAD

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.

ROASTED PEPPER, CHICKPEA AND CHEESE SALAD

Steps:

• Preheat oven to 400°F.
• Holding peppers upright vertically cut off the sides (avoiding the seeds) so you have 4 flat panels from each pepper.
• Place pepper panels and onion slices in a casserole dish sprayed with cooking spray. Spray vegetables as well.
• Bake in oven until soft, about 1 hour. Remove and let cool enough to handle.
• Roughly chop the cooled peppers and onions and combine in a bowl with chickpeas, tomatoes and cheese. Stir.
• Pour the olive oil and lemon juice over the pepper-chick pea mixture; mix well. Add dash of cayenne and salt to taste. Mix well again.
• Serve at room temperature.

WARM CHICKPEA, CHORIZO & PEPPER SALAD

Steps:

• Cut the chorizo into 3cm thick slices. Heat the oil in a large frying pan over a high heat. Cook the chorizo for 4-5 minutes, turning occasionally until the edges start to crisp and it has released its red oil.
• Tip the chickpeas into the pan and cook for a couple of minutes until hot. Add the peppers and cook for a few minutes until everything's juicy. Remove from the heat, stir in the coriander, ladle into two bowls and top each with a spoonful of yogurt.

CHICK-PEA, ROASTED PEPPER AND CAPER SALAD

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.)