In Good Taste Recipe: Chickpea Salad with Three Peppers

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Chickpea Salad with Three Peppers

By Josie Ross

1/4 cup sherry wine vinegar
1 tablespoon sugar

½ teaspoon salt

¼ teaspoon Controne hot pepper

2 teaspoons chopped oregano

1/2 cup olive oil

3 cups chickpeas (if canned, rinse and drain them well)

1 cup chopped roasted green bell pepper
1 cup chopped roasted red bell pepper
1 cup sliced Kalamata olives

1/2 cup diced sweet onion

1 tablespoon chopped fresh parsley

Whisk together the first five ingredients until the sugar is dissolved. Continue whisking while drizzling in the olive oil to create an emulsified dressing. Set the dressing aside.

In a large bowl, combine the chickpeas, roasted peppers, olives, parsley and onion. Toss the salad with the dressing.

This is good cold or at room temperature, and is ideal with sandwiches or for a buffet.

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