Chickpea Salad with Roasted Red Peppers

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Happy Memorial Day Weekend!  To anyone reading this who is a current military member or a veteran or who has/had a family member in the military, thank you for the sacrifices you and your families have made.

The salad I'm writing about today was made on Wednesday and I've been eating on it the past couple days. I like it.  It would make a decent side dish (maybe for a cookout or gathering), and Deb from Smitten Kitchen even recommends it with some salad greens and a pita.  I am, however, eating it as a light lunch by itself with a fork.    It's great for warmer weather, and doesn't have the risk associated with mayonnaise based salads.  It's easy and quick, and can be made even quicker with jarred roasted red peppers.  I am going to type the recipe as I made it.  Feel free to peruse smittenkitchen.com for her variation.

Chickpea Salad with Roasted Red Peppers
adapted from Vegetarian Cooking for Everyone

2 large red peppers, roasted and skinned
3 cups of cooked chickpeas, rinsed if canned (about 2 15-ounce cans or 1-1.5 cups dry)
1/2 tsp dried thyme (or about 3/4-1 tsp of fresh thyme leaves)
3 tablespoons of capers, rinsed
2 tablespoons of fresh lemon juice or red wine or sherry vinegar
1/4 teaspoon of salt
2 cloves of garlic, minced
3 tablespoons of extra virgin olive oil

Cut the peppers into half-inch wide strips and put them in a large bowl together with the chickpeas, herbs and the capers. In a smaller bowl, whisk together the vinegar, salt, garlic and oil. Pour over the chickpea mixture and combine.Serve immediately, or refrigerate it for a day to get the flavors to mingle fantastically.

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