My friends Claire & Alex had their baby’s unveiling yesterday (it was supposed to be a baby shower, however their little girl arrived six weeks early, so she was there to be held and coddled all evening long). I was called upon to bring some vegetarian dishes that complemented the Moroccan Chicken and Couscous which was already in the works in someone else’s kitchen. So I made this dish and the forthcoming post–both quick (except the roasting of the peppers which can be done ahead) and simple.
Ingredients:
4 Red Peppers, Roasted (See previous post for a step by step tutorial)
Garbanzo Beans (If using canned, two 25 oz cans)
1/2 cup capers
1/2 cup finely chopped parsley
1/2 cup finely chopped mint
3-5 cloves garlic, minced (or more to taste)
The juice of 4 (preferably) Meyer Lemons
2 Tablespoons Red Wine Vinegar
Salt & Freshly Ground Pepper to taste
Process:
The most time intensive part of the this recipe is the roasting of the peppers which takes about an hour when all is said and done. So go ahead and roast your red peppers so you have a nice pile of roasted pepper for this salad.
Rinse your chickpeas and place them in a big bowl. Add in your minced herbs, garlic and capers. Mix well. Add in the lemon juice (be sure to avoid getting lemon seeds in the mix) and the red wine vinegar. Toss gently again. Finally, cut the roasted peppers into bite size pieces and add them in–mix well and add salt and pepper to taste. This tastes better after sitting and letting the flavors mingle and settle for several hours, or overnight.
