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Chickpea Salad with Roasted Red Peppers and Feta

Name: Chickpea Salad with Roasted Red Peppers and Feta
Total time: 45 min
Ingredients: 2 (15-ounce) cans, chickpeas, rinsed; 1/4 cup, extra-virgin olive oil; 2 tablespoons, lemon juice; , Salt and pepper; Pinch, cayenne pepper; 1/2 cup chopped, jarred roasted red peppers; 2 ounces, feta cheese, crumbled (1/2 cup); 1/4 cup, chopped fresh parsley

By Ashley Moore ･ Appears in Cook's Country February/March 2015

With a few extra ingredients and a simple technique, you can transform a humble can of chickpeas into a bright and lively salad.

YIELD 4

TIME 15 minutes, plus 30 minutes marinating

Chickpea Salad with Roasted Red Peppers and Feta photo

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Key Equipment

Before You Begin

The test kitchen prefers Pastene Chick Peas.

Instructions

Microwave chickpeas in medium bowl until hot, about 1 minute 30 seconds. Stir in oil, lemon juice, 3/4 teaspoon salt, 1/2 teaspoon pepper, and cayenne and let sit for 30 minutes.

Add peppers, feta, and parsley and toss to combine. Season with salt and pepper to taste. Serve.

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