Roasted Pepper, Chickpea And Cheese Salad

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 large bell peppers (red, yellow, orange, etc.)
• 1 large sweet onion, like vidalia onions, thickly sliced
• 1 (14 ounce) can chickpeas, drained (garbanzo beans)
• 6 ounces monterey jack cheese, cut into small cubes
• diced tomato, somewhat drained
• olive oil flavored cooking spray (like pam)
• 1/4 cup olive oil
• 1 tablespoon fresh lemon juice
• 1 dash cayenne pepper
• salt

Recipe

• 1 preheat oven to 400°f.
• 2 holding peppers upright vertically cut off the sides (avoiding the seeds) so you have 4 flat panels from each pepper.
• 3 place pepper panels and onion slices in a casserole dish sprayed with cooking spray. spray vegetables as well.
• 4 bake in oven until soft, about 1 hour. remove and let cool enough to handle.
• 5 roughly chop the cooled peppers and onions and combine in a bowl with chickpeas, tomatoes and cheese. stir.
• 6 pour the olive oil and lemon juice over the pepper-chick pea mixture; mix well. add dash of cayenne and salt to taste. mix well again.
• 7 serve at room temperature.