This is a recipe I've been making for years, but I only recently started cooking the chickpeas in the oven along with the red bell pepper. The capers, paprika, vinegar, and mint in this recipe give it a piquant quality that pairs well with the earthiness of the chickpeas and the sweetness of the pepper.
Ingredients (Servings: 5)
Line a baking sheet with aluminum foil, and pour a little bit of olive oil on it. Preheat an oven to 400 F.
Cut the tops off the peppers, then cut in half lengthwise. Press down to flatten, brush the skins with olive oil, and place on the covered baking sheet, skin side facing up.
Drain the chickpeas, then toss with olive oil, 1 teaspoon of salt, and lots of pepper. After coating, spread the seasoned chickpeas out on a separate baking sheet. Place both sheets in the oven. After 30 minutes, remove the peppers, but continue roasting the chickpeas for an additional 10-15 minutes, and allow the peppers to cool during this time.
After the peppers have cooled, press them of any liquid (use something heavy to set on top of them; I like to use my tofu press). If possible, try and capture the juices from the red bell peppers to use in the dressing in place of olive oil. Once the peppers have been pressed, chop them and toss them with the chickpeas, parsley, mint, and capers. Mix the dressing ingredients together, and add the dressing to the salad, mixing well.
Makes for a great summer dish!
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