This one has homemade roasted red peppers…so much better tasting than the canned ones.  I can only imagine what non-canned chickpeas would taste like.  I will try this one day!

This is a good tutorial on how to roast peppers.  The only comment we had on this was to make sure to create a lip with the foil lining to catch all the juices.  It can get really messy.

Adapted from smitten kitchen.

Ingredients

makes 5 servings

• 2 large red peppers, roasted and skinned
• 2 15 oz cans of cooked chickpeas, rinsed
• 1/4 cup of parsley, chopped
• 2 tablespoons of chopped mint
• 3 tablespoons of capers, rinsed
• 2 bags of baby greens

Dressing:

• 2 tablespoons of fresh lemon juice
• 1/4 teaspoon of salt
• 2 cloves of garlic, minced
• 4 tablespoons of extra virgin olive oil

Cut the peppers into half-inch wide strips.  Put them in a bowl together with the chickpeas, herbs and the capers.  Whisk together the lemon juice, salt, garlic and oil.  Pour this over the pepper mixture and refrigerate it overnight to allow flavors to marinate.  Serve this atop a bed of baby greens.

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