Chickpea Sweet Pepper And Bocconcini Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 12 |
|
This is a really nice looking and tasting Chickpea salad. It tastes just as good after a few days as it does the day it's made and is nice to have marinating in the fridge for the weekend! Ingredients:
2 cans (540 ml) chickpeas,drained and rinsed |
1 large sweet red pepper, diced |
1 large sweet yellow pepper, diced |
1 cup diced celery |
2 cups drained pearl bocconcini (about 12 oz./375g) |
1/2 cup white wine vinegar |
1 tbsp. liquid honey |
1/4 tsp. paprika |
salt and freshly ground pepper |
3/4 cup olive oil |
Directions:
1. Combine chickpeas, red pepper, yellow pepper, celery and bocconcini in a large bowl.
2. Whisk together vinegar, honey, paprika, salt and pepper. Gradually whisk in oil until blended. Pour over chickpea mixture and toss gently to coat. Cover and refrigerate for at least 4 hours or for up to 3 days. (Toss salad gently on occasion while marinating)
3. To serve, season to taste with more salt and pepper. Stir, enjoy!
|
|