Roasted Pepper, Chickpea and Cheese Salad

"Roasted peppers and onions, canned chickpeas and tomatoes, monterey jack cheese and an olive oil dressing. I had planned to make recipe #116681, but then I took it in a completely different direction."
 
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Ready In:
1hr 20mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. We really enjoyed this chick pea salad. I had a jar of roasted red peppers so it saved me the trouble of roasting them myself. The only change I made was to add some cilantro to it for extra flavour. Thanks for a great recipe.
     
  2. Liked it with the changes we made--we just blackened the peppers on the grill and peeled (fresher taste) and used feta cheese---YUM! Have also used red wine vinegar instead of lemon and is just as good. Play around with adding fresh herbs--I've been tossing in whatever is growing :)
     
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RECIPE SUBMITTED BY

My husband and I finally gave up on New Orleans and moved to NC where I grew up. It's great, but not being in New Orleans is taking some getting used to.
 
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