23 Jan Chickpea, Sweet Pepper and Bocconcini Salad
I love salads. I love that salads are no longer simply lettuce, tomato and shredded carrots with a choice of 3 dressings. Salads are now practically a meal group of their own. The best are the salads that are easy to make and delicious in taste. The following recipe is super kid-friendly for them to make and eat. My daughter practically made it herself and gave it her 2 thumbs up rating for taste. Also, I highly recommend this salad for any pot luck or Holiday gathering you might have where you’d like to bring something that everyone takes seconds but is not labor intensive and is really affordable to make. This recipe is from the Liquor Commission Board of Ontario (LCBO)’s most fabulous publication: Food & Drink, Summer 2009 edition. Enjoy!
2 cans chickpeas, drained and rinsed
1 large sweet red pepper, diced
1 large sweet yellow pepper, diced
1 cup diced celery
1 cups (500 ml) drained pearl bocconcini (I was only able to find cocktail bocconcini so I sliced them in half – the pearl size makes a nicer presentation)
½ cup white wine vinegar
1 tbsp liquid honey
¼ tsp smoked paprika
Salt and freshly ground pepper
¾ olive oil (use the good stuff people!)
Combine chickpeas, red pepper, yellow pepper, celery and bocconcini in a large bowl or airtight container.
Whisk together vinegar, honey, paprika, 1/2 tsp salt and 1/4 tsp 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 occasionally while marinating).
To serve, let salad stand at room temperature for about 15 minutes. Season to taste with salt and pepper.