Roasted Pepper, Chickpea and Cheese Salad

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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.

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.

Reviews

(2)
Most Helpful

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.

Fluffy September 04, 2006

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 :)

DeeCooks July 28, 2006

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