Sweet bell peppers and chickpeas are perfectly paired with spicy serrano peppers, lemon juice, and cumin in this vegan-friendly spicy chickpea salad.
For the dressing:
1/4 cup lemon juice
1/4 cup olive oil
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/8 tsp cayenne pepper
For the salad:
1 orange bell pepper, diced
2 Serrano peppers, seeds and membranes removed, finely diced
2 cans chickpeas, drained and rinsed
1/4 cup chives, finely chopped
1/4 cup flat leaf parsley, finely chopped
- In a large bowl, whisk together lemon juice, olive, oil, cumin, salt, ground black pepper, and cayenne pepper. Set aside.
- Rinse and drain chickpeas.
- Dice bell pepper, serrano pepper, chives, and parsley.
- Add all ingredients to the bowl with dressing, and stir to mix together evenly.
Wear gloves when removing seeds and membranes from the serrano peppers.
Any sweet bell pepper will work here – orange, yellow, or even red. Just not green.
Keywords: sides, vegatarian, vegan, salad, spicy