Chickpea Salad

Fast summertime meal that travels well.

Roast peppers.

  • Red bell peppers

Roast peppers using blowtorch or on gas stove until blackened all over. Place in a bowl and cover.

Allow to steam for a few minutes, then rub off charred skin using a paper towel.

Chop into small pieces.

Make pasta.

  • Small pasta

Boil pasta in salted water according to package directions. Drain.

Assemble.

  • Chickpeas (canned), 2 cans
  • Beans (canned), 1 can
  • Artichokes (jarred)
  • Olives
  • Onion Finely minced.
  • Olive oil
  • Vinegar (balsamic)
  • Salt
  • Black pepper

Chop any large ingredients into small pieces. Combine in bowl along with peppers and pasta.

Dress with oil and vinegar and season to taste.