I often make this to serve with a light pasta dish such as Pasta with Asparagus (page 67).

Ingredients

　　One 20-ounce can chickpeas, drained and rinsed

　　One 12-ounce jar roasted red peppers, drained and cut into strips

　　Juice of 1/2 to 1 lemon, or to taste

　　1 tablespoon extra-virgin olive oil

　　Freshly ground pepper to taste

　　Dark green lettuce leave

Step 1

Step 2

nutrition information

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

　　The Vegetarian 5-Ingredient Gourmet