Garlic, it seems. This time, my favourite member of the allium family makes an appearance in a chickpea salad with roasted peppers. It keeps well in the fridge, it’s a good lunchtime keep-you-going kind of dish, and it’s tastier once it’s had a chance to sit for a while and let the flavours develop.

But this does mean the garlic flavour is pretty prominent (although not overwhelming), so – in the name of love, peace and harmony – make sure that your loved one or all your co-workers eat it too. Unless you’re trying to break up with your loved one or you hate your co-workers, in which case go right ahead and chomp the lot on your own. Then breathe. Heavily.

Chickpea salad with roasted peppers from Vegetarian Cooking for Everyone by Deborah Madison

Serves 2 hungry people or 4 as a side dish

You’ll need:

2 large red peppers, roasted
3 cups of cooked chickpeas, rinsed if canned
¼ cup of parsley, chopped
2 tablespoons of chopped mint
3 tablespoons of capers, rinsed
1½ tablespoons of fresh lemon juice or red wine or sherry vinegar
¼ teaspoon of salt
2 cloves of garlic, minced
4 tablespoons of extra virgin olive oil

1. Cut the peppers into ½-inch wide strips and put them in a large bowl, together with the chickpeas, herbs and the capers.
2. In a smaller bowl, whisk together the lemon juice, salt, garlic and oil. Pour over the chickpea mixture and combine.
3. Serve (or refrigerate and allow flavours to mingle).

Cook’s notes

Despite my resolution to boil all beans from scratch, I just used a 400g can here. Oh the shame. What can I say, I’m just a very impatient person. But I think this meant I only used about half the amount specified. However, I like the ratio of chickpeas to peppers that this produced and would recommend it.

I didn’t have any capers, so I just left them out. But I don’t think they were any great loss, just a ‘nice to have’.

Again, I didn’t use as much oil as specified because recipes always seem to add too much for my taste. In this case, 3 tablespoons of oil worked just fine.

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