Late Summer Roasted Pepper Salad with Poblano Vinaigrette, and Garlicky Chickpeas
Source: Sascha Weiss, Executive Chef, Lettus Cafe Organic.
2 gypsy peppers
1 poblano pepper
8 cups arugula, washed and dried
20 cherry tomatoes, sliced in half
Poblano vinaigrette (see recipe below)
Garlicky chickpeas (see recipe below)
⅓ cup toasted pumpkin seeds
1 roasted poblano pepper
⅓ cup olive oil
2 tablespoons water
1 tablespoon lemon juice
Sea salt, to taste
Agave nectar, to taste
Chili flakes, to taste
Black pepper, to taste
1 tablespoon extra virgin olive oil
1 cup cooked chickpeas
1 tablespoon garlic, peeled and minced
For the pepper salad
- Preheat oven to 400 degrees. Wash the peppers. Place on a sheet pan and roast, turning peppers occasionally, until skins of peppers blister on all sides, about 20 minutes. Carefully place hot peppers in a medium size bowl and cover tightly with plastic wrap (to steam the peppers).
- Remove the skin and the seeds of the peppers; reserve the roasted poblano for the dressing. Slice the gypsy peppers into ⅛ inch slices and reserve for the salad.
- In a large salad bowl, toss the arugula and tomatoes with the roasted gypsy peppers, poblano vinaigrette, and garlicky chickpeas. Top with the pumpkin seeds and serve.
For the poblano vinaigrette
Combine all ingredients in the bowl of a blender, process until combined, taste for seasoning and adjust as needed.
For the garlicky chickpeas
Heat the oil in a sauté pan over medium heat; add the garlic. Sauté until garlic begins to brown. Add the chickpeas and stir until combined.