CentMenu / Lunch
Chickpea and roasted pepper salad
Jarred roasted peppers add sweetness to an easy chickpea lunch.
VeganNo gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 2.12 lb (960 g) cooked chickpeas
- 8.82 oz (250 g) roasted red peppers
- 0.5 red onion
- 2.12 oz (60 g) olives
- 1¾ tbsp (25 ml) olive oil
- 1¼ tbsp (20 ml) wine vinegar
- 1 tsp (2 g) ground cumin
- ¼ tsp (2 g) salt
Let’s cook
Drain and rinse 2.12 lb (960 g) cooked chickpeas; drain and slice 8.82 oz (250 g) roasted red peppers, finely chop 0.5 red onion and halve 2.12 oz (60 g) olives.
Mix 1¾ tbsp (25 ml) olive oil, 1¼ tbsp (20 ml) wine vinegar, 1 tsp (2 g) ground cumin and ¼ tsp (2 g) salt in a bowl and fold in the chickpeas and vegetables; rest for 5 minutes before serving.