Late Summer Roasted Pepper Salad with poblano vinaigrette, and garlicky chickpeas

from Sascha Weiss, Executive Chef, Lettus Cafe Organic

Serves 4

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INGREDIENTS:
For the Pepper Salad
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)
1/3 cup toasted pumpkin seeds

For the Poblano Vinaigrette
1 roasted poblano pepper
1/3 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

For the garlicky chickpeas
1 tablespoon extra virgin olive oil
1 cup cooked chickpeas
1tablespoon garlic, peeled and minced

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PREPARATION:
For the Pepper Salad:
1. 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).

2. Remove the skin and the seeds of the peppers; reserve the roasted poblano for the dressing. Slice the gypsy peppers into 1/8 inch slices and reserve for the salad.

3. 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:
1. 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.