Chickpea and Roasted Pepper Salad
Serves 4 / Rich in vitamin C and iron, this is a terrific make-ahead snack or light lunch. To cut down preparation time, use store-bought roasted peppers or substitute sliced tomatoes.
2 cloves garlic, minced
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
3 tablespoons capers
Salt and pepper, to taste
2 roasted red peppers, seeded and sliced
1 14-ounce can artichoke hearts, drained and quartered
1 16-ounce can chickpeas (garbanzos), drained and rinsed
1. In a small bowl, whisk together garlic, lemon juice, olive oil, and capers. Add salt and pepper to taste. Set aside.
2. Arrange peppers and artichokes in a medium-size container. Cover with chickpeas. Pour dressing over vegetables and toss lightly. Cover and refrigerate.