7.01.2013

Marinated Peppers & Chickpeas Salad

Happy Monday! I hope everyone had a fantastic weekend. I had a very packed one filled with grocery shopping, grading, and homework... lame, right?! Thankfully, Sunday was filled with more than enough excitement to make up for the rest of the weekend - Mario & I headed down to Boystown and met up with some friends for the Pride Parade. While the parade was definitely tamer than in years past, there were still plenty of boobs, beers, and boys. :-)

As I mentioned in my last post, I'm mostly in my summer no-cook mode (it's been a bit of a weird summer, temperature-wise, so I'm back & forth with wanting to turn on the oven & avoiding it like crazy). I'm also still on a serious salad kick, so I've been scouring Pinterest religiously in search of inspiration. Today's Meatless Monday dish is based on two awesome salads I came across during my search. The Marinated Peppers & Chickpeas Salad is packed with flavor and works just as well as either a side dish or as a light meal on its own. Bonus: it's easy to assemble, and perfect for those hot weather days in which you don't want to turn on the oven. :-)


Marinated Peppers & Chickpeas Salad
INGREDIENTS
3 cups sliced sweet mini peppers
1 can garbanzo beans
1 cup kalamata olives
1/2 cup balsamic vinegar
1 Tbs olive oil
1/3 cup feta cheese
3 large cloves garlic, minced
1 tsp salt (I used truffle salt)
1/2 tsp ground black pepper
1/8 cup chopped parsley (optional)

DIRECTIONS
1. Cut peppers into rings (discard stems and seeds) and place into a large Ziploc bag.

2. Combine vinegar, olive oil, garlic, salt and pepper. Pour the marinade over the salad. Refrigerator for 24 hours, turning occasionally.

3. Drain the peppers and set aside 1/4 cup of marinade.

4. Rinse & drain chickpeas. Combine with peppers, olives, and dressing. Note: you can use whole olives or sliced - I stuck with whole unpitted olives.

5. Stir in feta & parsley and serve immediately. Note: this salad will keep for a few days in the refrigerator - if you plan to use it for multiple meals, hold off on adding all of the feta (otherwise, it will get a little too soggy).

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5 comments

  1. I will be trying this one later this week!

    ReplyDelete
  2. @Deb: Yay! It's totally up your alley - it has that Mediterranean flavor profile you like!

    ReplyDelete
  3. So I made this this weekend..... I did not realize until I re-read the recipe that I had to marinate the peppers 24hours. Killed me to wait that long, but I did it! I also added a few red onion pieces since I am an onion lover. YUMMY!!!!!

    ReplyDelete
  4. @Deb: Yay! I'm so glad you liked it! :-)

    ReplyDelete

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