From the blog For Love of the Table
For the vinaigrette:
2 T. freshly squeezed & strained lemon juice
1 small clove garlic, smashed to a purée with a pinch of salt
1/2 t. ground cumin
1/8 t. cayenne pepper (or more, to taste)
Salt & freshly ground pepper
1/4 c. olive oil
For the salad:
1 can (14-oz) chickpeas (garbanzo beans), drained and rinsed (1 1/2 c.)
2 large red bell peppers (about 14 oz.), roasted, peeled, seeded & cut in a 1/2-inch dice
1/4 to 1/3 c. finely diced red onion, rinsed under cold running water and blotted dry
A generous 1/3 c. very thinly sliced heart of celery, including some of the leaves
1/4 cup finely sliced cilantro (or flat leaf parsley, if you prefer)
10 pitted large green olives
Salt & Pepper, to taste
To make the vinaigrette, in a small bowl whisk together the lemon juice, garlic, and spices. Season to taste with salt and pepper. Gradually whisk in the olive oil in a thin stream to form an emulsion. Set aside.
To make the salad, drain and rinse the chickpeas and place in a large bowl. Add the peppers, onions, celery, cilantro and enough vinaigrette to generously coat the ingredients. Toss to coat. Taste and correct the seasoning. At this point, the salad can be left at room temperature to marinate for up to 30 minutes, or it may be covered and refrigerated (it keeps well for several days—check the seasoning before serving). If refrigerated, bring to room temperature to serve.
Serves 3 to 4
Notes:
The recipe multiplies well for larger appetites, or a crowd
If you have harissa on hand, it is delicious served on the side
http://www.forloveofthetable.com/2019/09/chickpea-salad-with-roasted-red-peppers.html
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