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Roasted Pepper, Chickpea and Cheese Salad

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“Roasted peppers and onions, canned chickpeas and tomatoes, monterey jack cheese and an olive oil dressing. I had planned to make Vegetable Cheese Salad, but then I took it in a completely different direction.”
READY IN:
1hr 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Holding peppers upright vertically cut off the sides (avoiding the seeds) so you have 4 flat panels from each pepper.
  3. Place pepper panels and onion slices in a casserole dish sprayed with cooking spray. Spray vegetables as well.
  4. Bake in oven until soft, about 1 hour. Remove and let cool enough to handle.
  5. Roughly chop the cooled peppers and onions and combine in a bowl with chickpeas, tomatoes and cheese. Stir.
  6. 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.
  7. Serve at room temperature.

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