Bell Peppers, Cucumber and Chickpea Salad
""Ensalada de Pepino, Pimiento y Garbanzo" Delightfully colorful and refreshing salad from Pati Jinich"
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 1⁄4 cup lime juice, fresh-squeezed
- 1 tablespoon red wine vinegar
- 1⁄4 cup olive oil
- 1⁄4 cup vegetable oil
- 2 tablespoons oregano, chopped fresh
- 2 tablespoons mint, chopped fresh
- 2 tablespoons red onions, chopped
- 1 jalapeno, stemmed, seeded and finely chopped (to taste)
- 1 teaspoon kosher salt
- black pepper, ground to taste
- 1 (15 1/2 ounce) can chickpeas, rinsed and drained
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 orange bell pepper, julienned
- 1 green bell pepper, julienned
- 1 cucumber, peeled, seeded, halved and sliced into 1/4- to 1/2-inch pieces
directions
- In a large bowl, beat the lime juice, red wine vinegar and oils with a fork or whisk until emulsified. Toss in the oregano, mint, red onion, jalapeño, and salt and pepper and whisk again until fully incorporated. Add the chickpeas, and let it all marinate while you prepare the rest of the vegetables. You can also cover and refrigerate the marinating chickpeas for up to one day.
- When ready to serve, add the bell peppers and cucumbers, mix well, and set on the table.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
