Chickpea Salad with Roasted Red Peppers and Feta
By Ashley MoorePublished on December 2, 2014
Time
15 minutes, plus 30 minutes marinating
Yield
Serves 4
Ingredients
2 (15-ounce) cans chickpeas, rinsed¼ cup extra-virgin olive oil 2 tablespoons lemon juice Salt and pepper Pinch cayenne pepper ½ cup chopped jarred roasted red peppers 2 ounces feta cheese, crumbled (½ cup)¼ cup chopped fresh parsley
Before You Begin
The test kitchen prefers Pastene Chick Peas.
Instructions
- Microwave chickpeas in medium bowl until hot, about 1 minute 30 seconds. Stir in oil, lemon juice, 3/4 teaspoon salt, 1/2 teaspoon pepper, and cayenne and let sit for 30 minutes.
- Add peppers, feta, and parsley and toss to combine. Season with salt and pepper to taste. Serve.
Time
15 minutes, plus 30 minutes marinatingYield
Serves 4Ingredients
2 (15-ounce) cans chickpeas, rinsed
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
Salt and pepper
Pinch cayenne pepper
½ cup chopped jarred roasted red peppers
2 ounces feta cheese, crumbled (½ cup)
¼ cup chopped fresh parsley
Ingredients
2 (15-ounce) cans chickpeas, rinsed
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
Salt and pepper
Pinch cayenne pepper
½ cup chopped jarred roasted red peppers
2 ounces feta cheese, crumbled (½ cup)
¼ cup chopped fresh parsley
Ingredients
2 (15-ounce) cans chickpeas, rinsed
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
Salt and pepper
Pinch cayenne pepper
½ cup chopped jarred roasted red peppers
2 ounces feta cheese, crumbled (½ cup)
¼ cup chopped fresh parsley
Why This Recipe Works
Canned chickpeas are an ideal ingredient for a salad because they can absorb flavors easily and provide texture. After heating in the microwave, the chickpeas become soft and tender, which helps them quickly sop up the tangy vinaigrette. A flavorful pairing of sweet roasted red peppers and briny feta cheese transforms bland canned chickpeas into a bright and savory salad.
Before You Begin
The test kitchen prefers Pastene Chick Peas.
Instructions
- Microwave chickpeas in medium bowl until hot, about 1 minute 30 seconds. Stir in oil, lemon juice, 3/4 teaspoon salt, 1/2 teaspoon pepper, and cayenne and let sit for 30 minutes.
- Add peppers, feta, and parsley and toss to combine. Season with salt and pepper to taste. Serve.
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