Chickpea, Pine Nut and Red Pepper Salad
There's loads of flavor in this quick and colorful main-dish salad. Serve with crusty whole-wheat rolls.
3 green onions, chopped
½ cup chopped jarred roasted red peppers
⅓ cup pine nuts
2 15.5-oz. cans chickpeas, rinsed and drained
- In small dry skillet, toast pine nuts over medium-low heat, stirring occasionally, until fragrant, 5 minutes. Set aside to cool.
- Meanwhile, in large storage bowl or container, combine remaining ingredients and toss gently. Add toasted pine nuts and toss again. Use within 2 or 3 days.
Makes 4 cups