Chickpea and Roasted Pepper Salad
Ingredients:
1 can (15 oz) chickpeas, drained and rinsed
2 roasted red peppers, sliced (store-bought or homemade)
1/4 cup red onion, finely sliced
1/4 cup fresh parsley, chopped
1–2 tbsp capers or sliced olives (optional, for briny flavor)
1 clove garlic, minced
Dressing:
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar or lemon juice
1 tsp Dijon mustard
Salt and freshly ground black pepper, to taste
Pinch of chili flakes (optional, for a kick)
Instructions:
Prepare the roasted peppers
If you’re using fresh peppers:
Roast them over a gas flame or under a broiler until the skin is charred.
Let cool, peel off the skin, and slice.
Mix the salad
In a large bowl, combine chickpeas, roasted peppers, red onion, parsley, and capers/olives (if using).
Make the dressing
In a small bowl or jar, whisk together olive oil, vinegar or lemon juice, Dijon mustard, garlic, salt, pepper, and chili flakes.
Toss and chill
Pour the dressing over the salad and toss gently to combine. Let sit for at least 15–30 minutes for the flavors to meld (or refrigerate for up to a day).
Serve
Garnish with extra parsley or crumbled feta cheese, if desired. Great served cold or at room temperature