The Pioneer Woman Tasty Kitchen
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Lemon Chickpea Salad with Roasted Red Peppers

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

A fresh take on the usual summer sides.

Ingredients

  • 2 whole Red Peppers
  • ½ whole Lemon, Halved Lengthwise
  • 2 Tablespoons Olive Oil
  • 1 clove Garlic, Minced
  • ¼ cups Loosely-packed Fresh Parsley, Chopped
  • ⅓ cups Loosely-packed Fresh Basil, Chopped
  • 3 cups Cooked Chickpeas (rinsed And Drained If Using Canned)
  • 1 teaspoon Salt And Pepper, to taste

Preparation

Turn on the oven’s broiler and line a baking sheet with foil. Cut red peppers in half and discard core and seeds. Place red pepper halves, skin-side up, on the baking sheet and cook under the broiler until the skins blister and blacken, 5-10 minutes. Remove the pan from the oven and gently fold and seal the foil around the peppers, allowing them to steam while preparing the remaining ingredients.

Cut the lemon into very thin slices (the thinner the better, as these will be added directly to the salad), discarding the seeds. Combine the lemon slices, olive oil, garlic, parsley and basil in a large bowl and stir well.

Remove the blackened skins from the red peppers and cut the peppers into long, thin slices. Add the peppers and chickpeas to the dressing and toss to combine. Add salt and pepper to taste. Serve immediately or refrigerate up to 24 hours before serving.

One Comment

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Profile photo of ijustwant2read

ijustwant2read on 5.31.2011

Sounds delicious. I’ll try it and let you know how it turns out for me. I’ll use my grill to do the peppers, as my smoke alarm goes off for toast!

One Review

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Profile photo of Courtney McConnell

Courtney McConnell on 9.5.2011

This a great way to do something different with chickpeas. Thanks!

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