Roasted Pepper, Chickpea and Cheese Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
Roasted peppers and onions, canned chickpeas and tomatoes, monterey jack cheese and an olive oil dressing. I had planned to make Vegetable Cheese Salad, but then I took it in a completely different direction. Ingredients:
3 large bell peppers (red, yellow, orange, etc.) |
1 large sweet onion, like vidalia onions, thickly sliced |
1 (14 ounce) can chickpeas, drained (garbanzo beans) |
6 ounces monterey jack cheese, cut into small cubes |
diced tomato, somewhat drained |
olive oil flavored cooking spray (like pam) |
1/4 cup olive oil |
1 tablespoon fresh lemon juice |
1 dash cayenne pepper |
salt |
Directions:
1. Preheat oven to 400°F.
2. Holding peppers upright vertically cut off the sides (avoiding the seeds) so you have 4 flat panels from each pepper.
3. Place pepper panels and onion slices in a casserole dish sprayed with cooking spray. Spray vegetables as well.
4. Bake in oven until soft, about 1 hour. Remove and let cool enough to handle.
5. Roughly chop the cooled peppers and onions and combine in a bowl with chickpeas, tomatoes and cheese. Stir.
6. Pour the olive oil and lemon juice over the pepper-chick pea mixture; mix well. Add dash of cayenne and salt to taste. Mix well again.
7. Serve at room temperature.
|
|