Chick Pea Salad
Servings
4Serving size
about one cup
COOKING TIME
45 Minutes
This recipe can be multiplied and keeps well for about 48 hours in the refrigerator.
Ingredients
| 1 medium Red bell peppers |
| 2 15 ounce can Canned no salt added chickpeas (garbanzos) |
| 2 Tbsp. chopped White onions (minced) |
| 2 clove Garlic, raw (minced) |
| 2 Medium stalk Celery, raw (diced) |
| 1 Tbsp. Fresh mint (minced) |
| 1/4 tsp., ground Dried tarragon |
| 1 Tbsp. Olive oil |
| 2 Tbsp. White wine vinegar |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 ounce Feta cheese (crumbled fine) |
Instructions
Preheat the oven to 400°F. Place the red pepper in the oven and roast for about 30 minutes turning about every ten minutes. Remove from the oven and place in a paper bag. When the pepper is cooled the skin will easily slip off. Seed and dice the pepper. (Alternatively bottled roasted, peeled and seeded peppers work very well. Make sure the peppers are packed in water and not oil. Rinse under cold water before dicing.)
Rinse the chick peas under cold water.
Combined the cooled pepper with the rinsed chick peas, onion, garlic, celery, mint, tarragon, olive oil, vinegar, salt and black pepper. Toss well and then add the crumbled feta cheese. Toss again and chill well.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is a great side dish to serve with a simple grilled fish during the summer. It has everything: legumes, veggies, good oils and a fresh bright flavor.