I made this salad for dinner tonight because I had three BEAUTIFUL bell peppers sitting in my fridge just waiting to be sliced open. This recipe is a play off of my mother-in-law’s tri-pepper salad that we have for New Years every year. I added chick-peas because… well… CARBS!
- 1 red bell pepper, quartered with stem & seeds removed.
- 1 orange bell pepper, same
- 1 green bell pepper, same
- 4 cloves of garlic, pealed
- 1 can of chick-peas, rinsed thoroughly
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- dash of salt
- 1 tbsp chopped parsley
Heat a gas grill to low, and place the the peppers and the garlic cloves on the grates. Close the lid and let them roast for about 15 minutes. Flip everything over and let them roast another 15 minutes. The peppers should be charred on the outside, and softened on the inside. Same with the garlic.
Remove everything from the grill. Chop finely. Toss with all the remaining ingredients and chill for 10-15 minutes or until cool. This salad gets better with age, so feel free to let it sit overnight if you want.