Here’s another recipe I made for the road trip tomorrow, down to the college I will be attending, with my favorite test tester next year!
This recipe is so fun, When I was creating it, I thought about that red pepper I had in the fridge that might go bad if I had waited until I came back! So after a few searches on food gawker at what kind of things to match up with red peppers, and what now. I came up with this..
Chick pea, Lemon, Mint, and Roasted Red Pepper salad: All fresh, and vegan… yum, yum!
-One can of Chick peas, or about two cups of cooked or sprouted chick peas. (washed, really well.. no can foam!)
-One red pepper, roasted! (if you have never roasted your own red pepper before, try it, and save money on the marinated ones in the jar. Google how to roast them, it’s easy.. and so delicious!)
-one teaspoon Coriander spice
-1/2 teaspoon Sea Salt
-3 tablespoons olive oil
-Juice of one lemon
-One clove of garlic
-a couple sprigs of fresh mint (ahh, yummy from the garden)
First, saute in a pan the chickpeas with a little olive oil, for about 12 minutes, then should get a little yellow, and crispy on the skin!
Next, roast your red pepper, when cooled and you have fallowed all the instructions on how to peel the roasted skin, chop the red pepper. Add to a large bowl with the chick pea mix, sprinkle the coriander spice.
To make the dressing, either chop the ingredients by hand and wisk, or put into a high speed blender and make a nemulsified dressing, so good!
Add to the bowl when the chickpeas and peppers have cooled. Chill salad for 20 minutes, to overnight if you’re taking it for lunch, or on a fun ROAD TRIP!