Directions

Step 1

Soak chickpeas overnight (approx. for 12 hrs.) Drain and rinse. Put the chickpeas in a saucepan with 2 quarts of cold water, bring to boil. Lower the heat and let cook covered until tender (about 1 hour). Drain and let cool.

Step 2

In a medium salad bowl combine all the chickpeas with all other ingredients.  Mix and toss well so the condiment dresses the entire salad. Serve cold or at room temperature.

It can be prepared 1 day ahead.

Ingredients for four

  • 4 cups of home boiled chickpeas or 2 cans of organic chickpeas, drained
  • 1 pound jar of roasted red peppers, drained and diced
  • 2 tbsp.  fresh Italian parsley, finely chopped
  • 1 tbsp. capers, well rinsed, optional
  • 2 large garlic cloves, minced or whole for a milder taste
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. balsamic vinegar (optional)
  • sea salt & black pepper to taste

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