Monday, November 17, 2008

trying to be healthy...

sort of.... chickpea salad with roasted red pepper is healthy... the pecan pie, not so much.
smitten kitchen posted a recipe that looked easy to make and healthy so i decided to give it a try.

i even roasted my own peppers following the wednesday chef's instructions

i have yet to actually taste it... jaisn picked up a great dinner last night from kushibar to get out of climbing.

Chickpea Salad with Capers and Roasted Red Peppers
via smitten kitchen Adapted from Vegetarian Cooking for Everyone

2 large red peppers, roasted and skinned
3 cups of cooked chickpeas, rinsed if canned (about 2 15-ounce cans)
1/4 cup of parsley, chopped
2 tablespoons of chopped mint
3 tablespoons of capers, rinsed
2 tablespoons of fresh lemon juice or red wine or sherry vinegar
1/4 teaspoon of salt
2 cloves of garlic, minced
4 tablespoons of extra virgin olive oil

Cut the peppers into half-inch wide strips and put them in a large bowl together with the chickpeas, herbs and the capers. In a smaller bowl, whisk together the lemon juice, salt, garlic and oil. Pour over the chickpea mixture and combine.Serve immediately, or refrigerate it for a day to get the flavors to mingle fantastically.

This is a great make-ahead dish for weekday lunches. It would also be wonderful on a pile of torn lettuce, served with toasted pita wedges.

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