Chickpea and Roasted Red Pepper Salad

This week’s recipe is a lovely salad that can be served warm over couscous (shown) or cold as a side dish.

It features fragrant rosemary and flavorful roasted red peppers.

 

 

INGREDIENTS

• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 small onion, diced
• 2 cups chickpeas (garbanzo beans) *
• 12 oz jar roasted red peppers
• 1 tbsp fresh rosemary chopped
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

 

DIRECTIONS

1. In a large saute pan heat olive oil. Saute onions and garlic on medium heat until soft.
2. Add peppers, chickpeas, rosemary and salt/pepper. Stir until combined and cook for 5-10 minutes on medium to blend the flavors.
3. Remove from heat and stir in parsley.

*2 cups is about 1 1/2 cans of garbanzo beans. But you can make your own from dried beans , which is reccommended.