Chickpea salad with roasted red peppers from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • allisonsemele on May 22, 2021

    This was a good, crowd-pleasing, make-ahead salad. Made as written from dried rancho gordo chickpeas.

  • Rutabaga on October 17, 2018

    This is the perfect simple salad to make for a potluck when you don't have a lot of fresh ingredients on hand, or when you need to prepare it in advance. I used jarred roasted peppers and also included olives. It's very adaptable, and was eaten up quickly.

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